I’m sharing one of my favorite recipe using tindora, dondakaya pulusu, where dondakaya is simmered in a sweet and sour tamarind sauce. Dondakaya Pulusu Recipe Prep & Cooking Time: 30 mts Procedure: 1 Soak the tamarind in 2 cups of warm water for 10 mts. Extract juice and keep aside. 2 Heat oil in a skillet and when hot, add the mustard seeds and let them splutter, add cumin seeds, ginger, garlic, fenugreek seeds, red dried chilli and curry leaves. 3 Toss them for a few seconds and don’t allow the fenugreek seeds to burn, they should turn slightly red. 4 Add the onions and saute till brown, add turmeric. Now add the tindoora pieces (cut lengthwise) and fry for two minutes and cover with lid and cook on medium heat. 5 Add dhaniya powder, salt and chilli pwd. Add the tamarind juice and grated jaggery and cover with lid and cook on medium heat. 6 Cook till the tindoora turns soft and the sauce thickens. 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp grated ginger 2 garlic cloves, crushed 2 red dried chillis, de-seed 1/2 tsp fenugreek seeds 10-12 curry leaves 2 onions, finely chopped pinch of turmeric salt to taste 1 tsp chilli pwd 1 tsp daniya pwd 1/2 kilo tindora, finely sliced small lemon sized tamarind ball (extract juice) 1 tbsp grated jaggery You can serve with rice or chapathi. Hope you enjoy this recipe as much as I did in preparing and presenting it to you. Thank you, Sailaja.:)
