Shanthi's Cookbook

Dondakayalu / Tindoora

Onions - 1 medium

Jeera - 1 tsp

Red chilli powder - 1 tsp

Salt - according to taste

Inguva / Asafoetida powder - 1/4th tsp

Oil

1. Slit washed Dondakayalu / Tindoora longitudnally .

2. Microwave with a little water until they are a little soft ( Do not Pressue cook them as they might become too soft and can break easily while stuffing) and let them cool.

3. Grind chopped onions , Jeera , inguva / Asafoetida powder and red chilli powder into a paste.

4. Stuff this paste into slit and cooked Dondakaya / tindoora.

5. Take a little wider pan and heat about 4 tsp oil . Add the tindoora and cook them on a low medium flame.

6. Add some turmeric and salt. Keept turning , without breaking them. Cook them till the onion in the suffing is fully cooked and looks brown in color.

7. Put a lid and let them sit on a low flame for 5 minz. Turn off the heat.

Serving Suggestion : Serve with hot rice.