Wednesday, August 3, 2011

Kovakai/Tindora/Dondakai Fry

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How yummy it tastes when we have a simple fry with comforting hot rasam rice??? It brings back my sweet memories I have with this dish...This vegetable,I feel is complex in nature and it tastes kind of rubbery...But,when few spices are added to it..It totally gives a new dimension to it and tastes amazing!!!And I think it is one of the best vegetable roasts...So,yet again I came up with this interesting recipe..Hope you all like it :)))...


1) Finely chopped dondakai - 2 cups
2) For tempering:
Mustard seed - 1tsp
Hing - little
Udad dhall - 1tsp
Peanuts - 1 1/2tblsp
Curry leaves - few
Cumin seeds - 1tsp
Oil - 2tblsp
3) For fresh Curry powder(dry roast and grind into fine powder when cold):
Coriander seeds - 11/2tsp
Red chilly - 1 to 2
Udad dhall - 1tsp
Channa dhall - 1 tsp
Hing - little
4) Turmeric powder - 1 tsp
5) Red chilly powder(optional) - 1tsp
6) Salt to taste

Keep ready the fresh curry powder.

In a big saute pan,add oil and fry all the tempering ingredients one by one(add peanuts last in order so that they do not turn dark brown in color and taste bitter).Then,add the chopped tindora to the pan and saute on high flame for about 5 to 7 minutes(make sure it does not get burnt and if it is too dry sprinkle some water).Next,add turmeric powder,red chilly powder and salt.Roast for few more minutes till dondakai shrinks and becomes crispy.Finally,add the fresh curry powder to the pan and saute on medium flame for 3 to 4 minutes till everything gets incorporated well with each other.Switch off the stove.

Tasty crispy kovakai fry is ready!!! Serve with hot ghee rasam rice and papad...

Note:This fresh curry powder can also be used to fry vegetables like brinjal,capsicum etc...

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