Baghara Tindora (Dondakaya Masala)

Baghara Tindora (Dondakaya Masala)

Prep Time: 15 mins

Cooking Time: 15 mins

Serving: 4

Ingredients:

300 gms Tindora (Dondakaya) slit vertically only one one side or cut into half

1 large onion sliced

½ tsp mustard

½ tsp jeera
½ tsp turmeric

2-3 whole green cillies

2 tomatoes chopped into 1” pcs (optional)

3 tbsp baghara gravy

8-10 curry leaves

1 tbsp chopped fresh coriander
Salt to taste

Oil 1 tbsp

Method:

1. In a pot boil the tindora with some salt until it changes colour and becomes tender.
2. Heat oil in a pan and fry thindora for 2-3 mins till the skin changes little color and keep it aside.
3. To the leftover oil add mustard, jeera and sauté for 30 seconds.
4. Then add onions and fry till golden brown. Then add the gravy paste, turmeric and curry leaves and cook for 2 mins.
5. Add the fried tindora and cook for 2-3 mins then add tomatoes and sauté for 1 min.
6. Adjust the salt as gravy already has some salt and add water to desired consistency and add half the chopped coriander.
7. Cover and cook for 6-8 mins.
8. Remove and garnish the remaining chopped coriander and serve hot with steamed rice or  roti.

Co-zy Tips:

1. Boiling the tindora helps to reduce the cooking time as it takes longer to cook in the gravy.
2. You may also cook in a pressure cooker to make it quicker instead of boiling prior to cooking.