Sunday, September 25, 2011

Dondakayi Gutti Masala / Stuffed Tindora Masala

Dondakayalu / Tindora1/4 kg
Medium sized Onions 2 (diced)
Green chillies2
Coriander leaves2 tbsp chopped
Oil 3 tbsp
Water1/2 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.

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