1 Heat oil in a pan, add the red chillis and urad dal and allow the dal to turn red. Remove from pan and keep aside. Add peanuts and roast for 6 mts. Remove and keep aside. Add sesame seeds and coriander seeds and roast for 2 mts. Remove from pan. Cool and grind to a slightly coarse pwd with 1/4 tsp salt. Stuff the nipped dondakayalu with this stuffing and keep aside. 2 Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and saute for few secs. Add the curry leaves and saute for a few secs. Add the sliced onions and saute for 4 mts. 3 Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, turn the pieces so that they cook all over. Place lid and cook for another 15 mts. 4 After 4-5 mts, remove lid, add salt as required and turn the pieces so that they cook all over. Roast without lid till soft, approx another 10-12 mts. 5 Turn off heat and serve with hot steamed rice. Prep & Cooking: 45 mts Serves: 4-5 persons Cuisine: Andhra . 1 large onion, sliced salt to taste 1 1/2 tbsps oil coriander leaves for garnish Seasoning/Poppu/Tadka: pinch of mustard seeds pinch of cumin seeds few curry leaves Roast: 3 dry red chillis 2 tsps coriander seeds 1/2 tbsp urad dal/split gram dal/minapappu 3-4 tbsps peanuts 1 1/2 tbsps til/nuvvulu/sesame seeds 1 tsp oil
