Another Dondakay recipe! As I cook more of dondakay I am starting to realize that dondakay tastes great regardless of how its cooked and is generally easy to cook--however a pain to cut! I was looking up some recipes for dondakay and came across a Mangalore style curry.
Dodakaya Mangalore Style
Grind:
Dry red chillies + coriander seeds + mustard seeds + cumin seeds + curry leaves + garlic + ginger
In oil add:
Cumin seeds + mustard seeds + onions + turmeric + the ground mixture...only after the ground mixture gets fried and browned well add in the dondakay pieces. Add water as needed until the dondakay pieces get well cooked. Unfortunately dondakay takes a while to cook...so its best to add a good amount of water and let it all boil away as the pieces get cooked.
I loved this recipe, the taste was unique and really yummy.
Dodakaya Mangalore Style
Grind:
Dry red chillies + coriander seeds + mustard seeds + cumin seeds + curry leaves + garlic + ginger
In oil add:
Cumin seeds + mustard seeds + onions + turmeric + the ground mixture...only after the ground mixture gets fried and browned well add in the dondakay pieces. Add water as needed until the dondakay pieces get well cooked. Unfortunately dondakay takes a while to cook...so its best to add a good amount of water and let it all boil away as the pieces get cooked.
I loved this recipe, the taste was unique and really yummy.
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