Tindora/Dondakaya Rice

Ingredients:

1 cup Basmati Rice (cooked with salt)

1 handful Tindora (quartered lengthwise)

1/2 Yellow onion (finely chopped)

1 small Carrot (finely chopped)

1/4tsp Turmeric powder

1/2tsp Garam masala powder

5-6 Curry leaves

3/4tsp Cumin seeds

1/2tsp Mustard seeds

2tsp + 1tsp Oil

Salt

How to:

• Heat 1tsp oil in a skillet, add the tindora along with salt and saute until they turn brown and keep aside.

• Heat the remaining oil in the same skillet, add mustard seeds, when it splutters, add cumin seeds, followed by carrot.

• Saute'em for a couple of mins, then add turmeric powder and continue sautéing for 3 mins.

• Add onions, give it a quick mix and saute until tender along with pinch of salt.

• Add garam masala powder, curry leaves and saute for a couple of mins.

• Then add the sautéed tindora, mix well and let cook for a min.

• Now reduce the flame and toss the cooked rice gently into the skillet and check salt for taste.

• After a couple of mins, switch off and garnish with chopped cilantro.

Serve hot with onion raita.

Sending this dish to the event 'Festive Rice' hosted by Torviewtoronto. (http://torviewtoronto.blogspot.com/)

Tindora Chutney

Ingredients:

1/2lb Tindora (round slices)

6 small green chillies (chopped)

1 Lime size Tamarind (small)

1/2tsp Cumin seeds

Tadka:

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

2 dry red chillies (broken)

4-5 Curry leaves

1 pinch Asafoetida

Salt

Oil

How to:

• Heat oil in a skillet, add cumin seeds, when it splutters, add tamarind, garlic and green chillies and saute for few secs.

• Then add the tindora along with salt and cook with lid closed in a medium flame for 6-7 mins.

• Stir once or twice to prevent burning and switch off the flame when it turns slightly brown.

• Let it cool and coarse grind in a blender, adjusting the salt.

• Heat oil, add the tadka ingredients,saute and mix it with the ground chutney.

Serve hot with dosa or idli.

Tindora Curry

Ingredients:

3/4lb Tindora (thinly sliced)

1 Yellow Onion (thinly sliced)

1 1/2 Tomato (chopped)

4 small green chillies (slit)

1/2 tbsp ginger (minced)

3 garlic pods (minced)

5-6 Curry leaves

1/4tsp Turmeric powder

1/2tbsp Chilli powder

1tbsp Coriander powder

1tsp Garam masala powder

1tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1 1/2 cups Water

Cilantro

Salt

Oil

How to:

• Heat oil in a skillet, add mustard seeds, when they splutter, add urad dal and cumin seeds.
• Add onion and saute until tender.

• Now add curry leaves, ginger, garlic and green chillies and saute until raw smell disappears.

• Add the turmeric powder and saute for a min.

• Then add tomatoes and cook until completely mashed.

• Now add the coriander powder, chilli powder and garam masala powder along with salt and cook for another min.

• Add the tindora, mix well and saute for 2-3 mins.

• Pour the water, reduce the flame and cook with lid closed.

• Stir once or twice after halfway of cooking to prevent any burning at the bottom.

• Cook until tender and check salt for taste.

• Finally, garnish with chopped cilantro.

Serve hot with steamed rice.

Tindora Fry

Ingredients:

1lb Tindora cut lengthwise

1tsp mustard seeds

1tsp Cumin seeds

1tbsp Urad dal

1tbsp Chana dal

3 Dry Red Chili broken

5-6 Curry leaves

Pinch of Asafoetida(Hing)

1tbsp Chilli powder

1/4tsp Turmeric powder

Salt

Oil

How to:

• Heat the oil, deep fry the Tindora and keep it aside on a paper napkin to absorb excess oil.

• In a skillet heat 2tbsp of oil, add mustard seeds,once it crackles, add cumin seeds.
• Now add dry red chilli, asafoetida, chana dal and saute.
• When Chana dal turns little brown, add urad dal and curry leaves.
• Then add turmeric powder and chilli powder and saute.
• Now add fried tindora along with salt in the skillet and toss it well.
• Saute for 5 mins. At this time you can switch off, garnish with cilantro and serve.

• If you like your tindora crispier like me, reduce the flame and slow roast it.

Look at that delicious tindora fry.