This stuffed dondakaye kura melts in the mouth. Only fresh and tender dondakaye should be used for a perfect dish. Most kids love dondakaye, I know mine do, so try this simple and appeasing dish to satisfy taste buds.
1 lb Tindora - Dondakaye
5 – 6 tsp Kura Podi – Menthe Podi (From my previous blog in Podis\Powders)
½ tsp Red Chili Powder
1 tsp Tamarind Pulp
1 tsp Jeera
2 tsp Besan - Senagapindi
Take kura podi in a bowl add red chili powder, jeera, tamarind pulp, 1 tsp of oil, salt and besan. Mix well. Taste for salt and seasonings, cannot be corrected later. This is called menthe.
Cut the edges and slit at the top, turn and make another slit on the opposite side. By slitting this way, the stuffing will stay inside of the vegetable well during cooking. Steam cook in a pressure cooker in a colander without adding water for 3 whistles to make the cooking process very fast (stuffing should be done after the steam cooking)
or cook on stove top after stuffing.
Use hand or a spoon and stuff the “menthe” on both sides of the cut dondakaye. (Suit your taste)
Take 4 tsp of oil in a skillet and add stuffed dondakaye. Cook on low/medium heat so all them are all cooked evenly. Do not use a stirring ladle to stir/mix it. Use a fork/spoon and move each piece individually. Cook with the skillet covered. It will take about 15mins for them to be nicely done.
Test one piece to see if it is done or if they are falling apart, it is time to remove from the flame.
This is a perfect side dish to go with hot rice.
5 – 6 tsp Kura Podi – Menthe Podi (From my previous blog in Podis\Powders)
½ tsp Red Chili Powder
1 tsp Tamarind Pulp
1 tsp Jeera
2 tsp Besan - Senagapindi
Take kura podi in a bowl add red chili powder, jeera, tamarind pulp, 1 tsp of oil, salt and besan. Mix well. Taste for salt and seasonings, cannot be corrected later. This is called menthe.
Cut the edges and slit at the top, turn and make another slit on the opposite side. By slitting this way, the stuffing will stay inside of the vegetable well during cooking. Steam cook in a pressure cooker in a colander without adding water for 3 whistles to make the cooking process very fast (stuffing should be done after the steam cooking)
or cook on stove top after stuffing.
Use hand or a spoon and stuff the “menthe” on both sides of the cut dondakaye. (Suit your taste)
Take 4 tsp of oil in a skillet and add stuffed dondakaye. Cook on low/medium heat so all them are all cooked evenly. Do not use a stirring ladle to stir/mix it. Use a fork/spoon and move each piece individually. Cook with the skillet covered. It will take about 15mins for them to be nicely done.
Test one piece to see if it is done or if they are falling apart, it is time to remove from the flame.
This is a perfect side dish to go with hot rice.
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