Tindora with Chana Dal Stuffing

Senagapappu Podem Tho Gutti Dondakaya.

Tindora is either boiled in water or steamed till cooked. Stuffing is made by roasted chana dal with other spices and grinding into fine powder. The powder is then stuffed into the boiled tindora. Oil is tempered with couple of spices and stuffed tindora is fried for a minute as a final step.
Makes: around 3 Servings of Stuffed Tindora Curry.

Ingredients:

Tindora 15 – 20
Chana Dal 4 – 5 tbsps
Cumin Seeds 1 tsp
Whole Red Chiles 3 – 4
Garlic 5 Cloves
Salt to taste
Oil 2 tsps

Talimpu:

Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash tindora thoroughly and remove little bit of both ends and make slits vertically twice with one end of tindora still intact. Take care not to cut tindora into quarters.
Peel and roughly chop garlic cloves.

Heat tsp of oil in a pan, add chana dal and fry till it is light golden brown.
Then stir in broken dried red chiles and cumin seeds.
Fry for another minute and remove from heat.
Cool and grind the roasted ingredients into fine powder with enough salt.
Take the ground stuffing powder in a bowl, mix with a tsp of oil and keep aside.

Bring to boil a small cup of water, add tindora and few pinches of salt.
Boil till tindora turns soft while still holding its shape.
Alternatively, steam the tindora till just soft.
Strain the tindora and carefully stuff the prepared stuffing inside each tindora and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add stuffed tindora and chopped garlic cloves.
Fry for a minute or two and remove from heat.
Serve this tindora curry with plain steamed rice and dollop of ghee.
Notes: Make sure not to overcook tindora to the point of mushy.

Suggestions: If tindora still feels raw, cook covered on low flame till done.
Variations: You can also cook the tindora in microwave until soft. You can also grind the garlic cloves along with the roasted chana dal. Also check out Onion Stuffed Tindora, Tindora with Carom Seeds.
Other Names: Tindora with Chana Dal Stuffing, Chana Dal Powder Stuffed Tendli, Senagapappu Podem Tho Gutti Dondakaya, Stuffed Ivy Gourd.

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Tindora with Peanuts

Dondakaya Veru Senaga Pappu Kura.

Peanuts make a good addition to the tindora. Here, tindora or ivy gourd is steamed till just soft. Oil is tempered with spices and cooked tindora is briefly fried in it along with ginger garlic paste and green chiles. Roasted peanuts are crushed coarsely and added to the fried tindora along with red chilli powder.
Makes: around 4 Servings of Tindora with Peanuts.

Ingredients:

Tindora / Ivy Gourd 20 app.
Roasted Peanuts 1/2 Cup
Green Chiles 2
Ginger Garlic Paste 1 tsp
Red Chilli Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Oil 1 tsp

Method of preparation:

Wash tindora thoroughly and remove little bit of both ends and make slits vertically twice with one end of tindora still intact. Take care not to cut tindora into quarters.
Remove stems, wash and slice the green chiles.
Coarsely grind the roasted peanuts using a grinder or pestle.

Bring to boil few cups of water, add tindora and few pinches of salt.
Boil till tindora turns soft but still holding its shape.
Alternatively, steam or deep fry the tindora till soft.
Strain the tindora and keep aside.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
Add the cooked tindora into the pan and fry till skin of tindora turn light brown.
Add ginger garlic paste and sliced green chiles.
Fry for another couple of minutes and stir in peanuts, red chilli powder and salt.
Mix everything thoroughly and occasionally scrape the bottom of the pan to avoid scorching.
Remove from heat and serve tindora with peantus over plain steamed rice.
Notes:Make sure tindora is perfectly cooked before adding to the tempering.

Suggestions:If tindora is undercooked, sprinkle few tbsps of water in the pan and cook covered on low flame till tindora turns soft.
Variations: Also add half a tsp of cumin and a tsp of coriander powder. Finely chopped cilantro can also be added just before removing the tindora from heat.
Other Names: Veru Senagappapu Gutti Donakaya, Whole Tendli with Roasted Peanuts, Tindli Moongfali.

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