This is a bit of a slow vegetable to cook. Mostly I make this by boiling the vegetable, and then adding the masala to the cooked vegetable and calling it done.
However, when my mother-in-law was here recently, she showed me this way of making it. This method apparently is a favourite of Hubby’s as well!
- Put in oil and chopped dondakaya as if to deep fry.
- Set the lid over the wok so that it (kind of ) can braize (in Telugu: magga pettu)
- Once the dondakaya starts to soften, take off the lid and deep fry normally. This method used up a little less oil that the regular method, and fries the vegetable evenly.
- Drain the excess oil into a container. This oil can be used for tadka and other frying purposes.
- Add the besan and mix well to ensure no clumps are formed, and the dondakaya pieces are properly covered with besan.
- When cooked, the besan will give off a nice aroma. Add the grated coconut and mix well.
- The coconut helps the pieces of dondakaya to separate and not clump together.
Serve hot with rice.
This particular dish is one of those authentic Andhra dishes that has been forgotten by most people. For whatever reason, most families do not make this any more. Indeed, most people have forgotten this dish completely!
The use of pepper in this dish is very unusual in Andhra cooking. Most of our dishes are filled with chilli (green or dried red), and pepper is usually restricted to rasam, and as an added flavour to some rice dishes such as katte-pongali.
1 large aratikaya (plantain/ raw banana)
2 tsp Coriander seeds (dhaniyalu)
2tsp Chana dal (senaga pappu)
3tsp pepper (miriyalu)
1/2tsp urad dal
1 cup grated coconut
4-5 dried red chillies
lime-sized ball of tamarind
3/4th cup of toor dal
mustard seeds, urad dal
- Peel, chop and boil the aratikaya, and set aside
- Cook the toor dal, add 1tsp salt & 1/4 tsp turmeric and keep aside
- lightly roast the dhaniyalu, chana dal, pepper, red chillies, urad dal & rice
- grind together with the tamarind and grated coconut
- Mix the resultant mixture with the dal and aratikaya.
- You can add in a pinch of hing, curry leaves and coriander for added flavour.
- Roast the tadka in a small wok with 1 tsp oil and add to the pindimiriyam.
- Cook till done. This isn’t very difficult to figure out. The room will fill with the rich smell of the pindimiriyam.
Serve hot, with rice.