Dondakayi Gutti Masala / Stuffed Tindora Masala

Dondakayalu / Tindora	1/4 kg
Medium sized Onions	2 (diced)
Green chillies	2
Coriander leaves	2 tbsp chopped
Oil	3 tbsp
Water	1/2 cup
Salt	to taste
Masala :	Groundnuts - 2tbsp Sesame - 2tsp Dhaniya - 2 tsp Khus Khus - 1tsp Cloves - 3 Cinnamon - small pcs Cardamom - 1 Ginger garlic paste - 1tsp Chilly powder - ½ - 1tsp Tamarind - little

• Dry roast groundnuts and sesame in a pan. Cool it down and grind into powder along with masalas as listed.
• Heat tsp oil in same pan. Fry onions and green chillies for couple of mins. Grind this along with masala powder into paste.
• Remove paste into a bowl and mix chopped coriander leaves and salt. Keep aside.

                                  

• Wash Tindora and drain them well. Holding it straight, make vertical slits till 3/4th of the size, making sure the end is still intact.
• Stuff the masala paste in each of the slit tindora as shown in the below picture.

                                   

• Heat the remaining oil in a pressure pan. When oil is hot arrange tindora’s side by side.

                                  

• Cook on high flame for 2-3 mins. Turn and cook for another 2-3mins.
• If any of the  masala left after stuffing, add to tindora and mix well. Fry it for 1-2 mins.
• Add ½ cup water and check the salt at this point.

                                   

• Cover with cooker lid and cook on medium high flame upto 2 steams.
• Allow presssure to release. If gravy is watery, boil till gravy thickens.
• Serve hot with rice and roti’s.