Dondakaya Kobbari Koora / Tindora Coconut Fry

 Dondakaya or Tindora with coconut is a south Indian curry and is a great accompaniment for rice. This curry recipe is very easy and one of my favourite  curry.

Dondakaya Kobbari Koora / Tindora Coconut Fry

Ingredients:

250 gms dondakaya/tindora (cut in lenghtwise, into 6 pieces)
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
few curry leaves
pinch of hing
1/2 tsp turmeric powder
1/4 cup groundnuts
1/4 cup grated coconut
1 tsp red chilli powder
1 tsp coriander powder
2-3 tbsp lemon juice
salt to taste
coriander leaves, chopped

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter. Add hing, curry leaves, groundnuts and fry til the groundnuts turn to light brown colour.

2: Add turmeric powder, dondakaya / tindora, salt and mix well.

3: Cover with lid and let it to cook properly. Keep checking in between, sauteing them so that they don’t burn.

4: Now add red chilli powder, coriander powder, lemon juice, grated coconut and mix well and let it sit for couple of minutes on low flame.

5: Turn off the heat after adding the coriander leaves.

6: Serve it with hot rice or roti.

Note:

1: wash your hands with cold water/hand wash after chopping dondakaya as it stains and is sticky.

2: Do not over cook. Dondakaya should always carry the crunchiness with it.