Tindora Curry / Dondakaya kura

Learnt From:

I learnt this curry from my Mom.

Ingredients:

Little gourd --- ¼ kg
Onions --- ½ of the big one
Turmeric powder --- a pinch
Green Chilly paste --- 1 tsp
Salt --- as per taste

For Seasoning:

Oil --- 3 Tsp
Urad dal --- 1 tsp
Mustard seeds --- 1 tsp
Cumin seeds --- ½ tsp
Dry Red chilly --- 1 (Chopped)
Curry Leaves --- 6-7 leaves

Process:

First let the little gourd soak in water for a while. Then, Clean them by scrubbing with the hand one by one.

Chop them into thin slices and keep them in salted water.


Mix them well in salt water in order to take that salt to the gourd.
Chop onions into thin slices.
Heat 5 spoons of oil into pressure cooker.
Add seasoning one by one like urud dal, mustard seeds, cumin seeds, red chilly and curry leaves.
Add chopped onions stir it for one minute.


Add chopped tindora by squeezing in salted water.


If required add bit of salt.
Add pinch of turmeric powder.
Stir it well and close it with lid and keep the whistle.
Keep it for 3 whistles.


Wait for 20 minutes till the pressure goes away.

Mean while grid green chilies and coconut along with the salt.
Add the green chilly-coconut paste to the curry.
Again keep the cooker on heat without the lid.
Cook it till the wateriness goes away along with the vapour which takes around 7-8 minutes.
Transfer the curry to a serving bowl.

Have it with rice or chapatti.
Either is good.