Tindora Carrot Masala Fry | Dondakaya Carrot Masala Vepudu

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Tindora Carrot masala fry is a dry curry which has coconut, coarinder , garam masala, garlic and red chilly powder in it. Its a good side dish for rice.
Check out my Tindora chutney/ Dondaka pachadi here
Check out few more dry curry’s here-

another version tindora stir fry

Tindora Carrot Masala Fry Recipe:
  1. Tindora ( Dondakaya / Thondekai)- about 20
  2. Large carrot- 1
  3. Large Onion- 1 chopped small
  4. Medium Garlic cloves- 3
  5. Dry/fresh grated coconut- 3 tbsps
  6. Two handfuls of fresh coriander leaves
  7. Coriander powder- 1/2 tsp
  8. Cumin powder – 1/4th tsp
  9. Garam masala- 1/2 tsp
  10. Red chilly powder to taste
  11. Salt to taste
  12. Lemon juice to taste
Tempering Ingredients:
Oil- 3 tsps
Chana dal- 1 tsp
Urad dal- 1/ tsp
Cumin seeds- 1/2 tsp
Turmeric powder- 1/4th tsp
A pinch of hing
  1. Wash the tindora, cut the edges, slit  lengthwise and then cut to small pieces.
  2. Peel and cut the carrot to small pieces.
  3. Heat oil in a wide skillet ( I use a non stick  pan). Add the mustard seeds, Chana dal and cumin seeds. Fry for few seconds. Then add the curry leaves and onion. Fry for five minutes.
  4. Add the cut tindora, carrot, salt and turmeric powder. Close the lid and cook in a low flame stirring in between.
  5. While the tindora is cooking, take a mortar add the garlic cloves, coconut and coriander leaves and Grind  them.
  6. When the tindora is almost cooked, add the ground mixture, garam  masala, red chilly powder and tiny bit of sugar.  Cook for aother ten minutes in a low flame.
  7. At the end of the cooking process, tindora carrot mixture should be dry.
  8. Add lemon juice and check for the seasoning.
  9. Serve with rice.

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