Saturday, October 11, 2008

Tondekayi gojju (Tendli curry)

This one is again a south canara specialty. This is a spicy & tangy curry that tastes great with dosas & idlis. You need very minimal ingredients for this & very simple preparation. Hope you enjoy preparing & eating this as much as me :)))



Ingredients:
15-20 tondekayi
1/2 coconut grated (fresh/frozen)
3-4 red chillies
1 pinch of khus-khus/gasagase
1 small ball of tamarind soaked in water
salt according to taste

For tadka/oggarane/tempering
1 big pod garlic (minced/finely chopped)
3-4 curry leaves
1-2 red chillies
1 tsp saasive/mustard seeds
Oil - 1.5 tsp

Method:

  • Slit the tondekayi/tendli/dondagaya into half (Make 2-4 pieces from each tendli)
  • Cook for 1 whistle in pressure cooked by adding little water or cook in microwave (high) for 5 minutes.
  • Make a paste of coconut, tamarind, khus-khus, red chillies
  • Heat oil in a broad kadai
  • Add mustard seeds, garlic, curry leaves, red chillies
  • Fry this mixture for a minute
  • To this, add the coconut paste
  • Allow the mixture to boil. Add salt.
  • Put tondekayi to this boiling mixture and cook it for 2 more minutes
  • The gojju is ready but serve it after 30-45 minutes so that the tondekayi absorbs the masala properly