|Dondakayalu / Tindora||1/4 kg|
|Medium sized Onions||2 (diced)|
|Coriander leaves||2 tbsp chopped|
|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.