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.
I’d blogged about this dish sometime back. So i won’t go into the details of making it yet again! But here are some pics from when my MIL was around and making it! Ahh, Sunday Specials!!! 🙂
The chillies and tamarind being mashed and mixed into cooked leaves
Served with hot rice, pickle and veggies! 🙂
Gongura Pulusu Kura
This is one of the most popular dishes across India. It doesnt really matter whether you’re in the North or South. Almost every family and restaurant will have this combination on the menu.
The version of aloo kura I mention here can be made with or without onions. Its just a matter of taste…
For the Kura:
6 green chillies
1 tsp salt
1/4 tsp turmeric
Juice from 1 lemon
Tadka: 1 tsp each of Aavalu (mustard seeds) and senaga pappu (chana dal), 1 red chilli
For the Puris:
2 cups atta (wheat flour)
1 tsp salt
- Boil the potatoes, peel and mash, and set aside.
- Peel and cut the onions into halves. Chop finely length-wise.
- In a wok, put in a tsp of oil and add the tadka.
- Once the tadka starts popping, add the onions and cook till well-done. Stir intermittently.
- Once the onions have browned nicely, add chopped chillies
- Stir for 2 minutes, or till the chillies have slightly lightened up in colour.
- Add the curry leaves, and the mashed potatoes on top of it.
- Add the salt and turmeric, and mix well. Ensure there are no lumps of potatoes left.
- Cook for 2 minutes.
- Take off the flame and add the lemon juice. Mix well and serve hot.
- Mix the salt and atta well, add water and knead into a soft dough.
- Once done, separate the dough into small balls.
- Take some atta into another plate for dusting the puris.
- Flatten the dough ball slightly and cover with atta. Roll into small disks. Keep patting with atta when needed, to ensure the disks dont sticks to rolling plate.
- In a large wok, heat oil for deep frying.
- Once the oil has heated up well, gently put in one puri. The puri will puff up. An improperly rolled puri will not puff up properly.
- Flip over in the oil to ensure the other side has also browned.
- With a pair of tongs, pull up from the oil and drain along the wall of the wok. Once dry, put into the serving bowl.
The puri-kura is best served hot.