Tindora Masala Curry

Ingredients:

• 1/2 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing and boil in salted water till half cooked and strain
• 2 medium onions, sliced
• 3 green chillis
• 1 tsp ginger-garlic paste
• 1 tbsp coriander seeds
• 2 tbsps grated coconut
• 1 1/2 tbsps sesame seeds (nuvvulu)
• 1″ cinnamon stick
• 3-4 cloves
• small lemon sized tamarind ball
• salt to taste
• few curry leaves
• 1 dry red chilli
• 2-3 tbsp oil

Method:

• Heat a tsp of oil in a frying pan and add the coriander seeds, cloves, cinnamon and sesame seeds and fry on medium heat till you get a nice aroma. Dont burn the spices. Just fry for 3-4 mts stirring continuously. Remove and cool.
• In the same pan, add about a tbsp of oil and add the onions and green chillis and saute for 4-5 mts. Finally add the grated coconut and toss for a few seconds. Turn off heat.
• Once cool, make a paste of the above spices along with ginger-garlic paste,tamarind, sauted onions, green chillis, grated coconut and salt.
• Take a tbsp of this paste and stuff each of the slit half-boiled ivy gourds.
• Heat the remaining oil in a cooking vessel and add some curry leaves, dry red chillis and stir fry for 5-6 seconds. Place the stuffed gourds in the pan and let it cook covered on medium heat.
• After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
• Cover and cook on low heat till the tendlis become soft. This could take about 15-20 minutes. Adjust salt.
• Turn off heat once cooked and serve with hot white steamed rice.