Saucepans and Spices

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DONDAKAYA MASALA CURRY - TENDLI MASALA

Shilpa Anand

INGREDIENTS

  • 250-300 gms of tendl, washed and cut ( as shown in pic ) 

  • 2tbsp peanuts 

  • 1tbsp coconut 

  • 1 tbsp poppy seeds 

  • Small cinnamon

  • 2-3 cardamon 

  • 3-4 cloves 

  • ½ tsp jeera seeds 

  • 4-5 cashews

  • 1 tsp coriander seeds 

  • Oil 

  • Small piece of tamarind 

  • Bay leaf 

  • ¼ tsp jeera 

  • 1 onion sliced 

  • 2-3 green chillies, slit 

  • Curry leaves 

  • 1tsp ginger garlic paste 

  • 1 tomato chopped 

  • ¼ tsp turmeric powder

  • 1.5 tsp red chilli powder 

  • Salt to taste 

  • Water

  • Coriander leaves for garnish 

INSTRUCTIONS 

  • heat a pan 

  • Add peanuts and dry roast 

  • Add coconut and continue to roast 

  • Add poppy seeds and cloves, cardamom, cinnamon, cashews, coriander and cumin seeds 

  • Dry roast until fragrant 

  • Cool, add tamarind and then grind the mix to a smooth paste with little water

Heat oil in the pan and shallow fry the TENDLI( covered) until it’s almost cooked and slightly softened

In the same pan add bay leaf,jeera seeds,green chillies, onions and curry leaves. Fry the mixture 

  • Add ginger-garlic paste and continue to sauté 

  • Add tomatoes and fry until tomatoes are softened 

  • Add the ground masala paste and fry for 1-2 minutes until oil separates on surface

Add turmeric, red chilli powder and salt and fry for 1 minute

Add water and simmer 

  • Once the gravy comes to a boil add the fried tendli

Mix and cover and cook on med flame for around 7-8 mins 

  • Lastly, add coriander leaves and that’s it, your delicious Dondakaya masala curry is ready 

  • Enjoy with rotis, chapatis, rice

SPICE LEVEL:🌶🌶