Dondakaya Senaga pappu Kura, Tindora with Bengal Gram
Ingredients :
Tindora 1/4 kg
Bengal Gram Dal 1 tbsp
Onion 1 small (chopped)
Red Chilly powder 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 6
Turmeric Powder 1/4 tsp
Ginger Garlic paste
Salt as per taste
Oil 1 tbsp
Preparation :
Wash Tindora, cut into thin 1/2 inch size pieces.
Heat oil in a pressure cooker, add bengal gram dal, cumin seeds, mustard
seeds, fry for a min or 2, addcurry leaves, ginger garlic paste, chopped onion
and turmeric powder, stir for few seconds, add ivy gourd pieces
(do not add water).
Mix it well and add red chilly powder, salt, keep lid and wait (whistle) on it,
cook on low flame until one whistle or 12 - 15 mins.
Turn off the flame, open it after 10 mins.
It is done.
Serve it with rice, chapati etc
It takes approx 15 mins to cook.
Makes around 4 servings.
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