Categories: Thondekayi, gojju

Ingredients

• 1. Thondekayi (tindora) 3/4 kg
• 2. Dry red chillies (both byadagi and gunturu) 5 byadagi and 7 gunturu
• 3. Mustard seeds 2 tsp
• 4. Curry leaves
• 5. Oil
• 6. Water
• 7. Salt
• 8. Jaggery half block (if you are using the square one)
• 9. Tamarind about a lemons size
• 10. Coriander leaves
• 11. Hing a pinch
• 12. Turmeric powder 1 tsp
• 13. Fresh coconut grated 1 cup

Directions

1. Cut the tindora lengthwise and then cut it into two halves.

2. In a kadhai heat oil and make seasoning of 1tsp mustard seeds, 3 dry red chillies and curry leaves.

3. Now add the thondekayi and mix well. Add some water and let it cook (it takes a little longer time to cook)

4. In a mixer grind 1tsp mustard seeds, a pinch of hing, turmeric powder, coriander leaves along with fresh grated coconut to a fine paste.

5. Once the vegetable is cooked add the ground paste and let it boil until the raw smell disappears.

6. Once boiled add the salt, tamarind extract and mix well and boil for 2 more minutes.

7. Next add the jaggery and mix well.

8. Serve hot with rice/chapathi or even dosa.

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