TINDORA IN PEANUT SAUCE (DONDAKAYA)

INGREDIENTS: Avalu (mustard), Cumin (jeera), Urad dal (vudhipappu), Chenna dal (bengal gram), Oil, Salt, Red chillies, Turmeric, Curry leaves, Coriander, Tamarind, Peanuts (groundnuts)
, Garlic cloves, Tindora (dondakaya)



PREPARATION:

• Place frying pan or kadai on flame


• Heat 4 spoons of oil


• Add mustard, cumin, urad and chenna dals


• Let them all splutter


• Add curry leaves, tindora (cut into slices), little salt and turmeric


• Mix well , sprinkle little water and close the lid


• Cook till soft and keep on stirring in middle


• In a mixy jar, add roasted peanuts, red chillies, garlic cloves, salt, tamarind and grind to fine paste


• Add this into the frying pan and mix well


• Adjurst with slat and chilly powder if required


• Dish out and garnish with coriander


• Goes well with rice, chapathis..