Dondakaya - Kobbari Koora

Crunchy dondakaya (tindora) and tender, fresh kobbari (coconut) come together in this scrumptious subzi. This is lot easier, less time consuming and healthier than the regular tindora fry. This is my mom's recipe and in this version, instead of frying, tindora are steamed and then seasoned.

Ingredients:
Chopped Tindora - 2 cups
Grated Coconut - 1/4 cup
Chili powder - 1/2 tsp
Salt
For popu /seasoning - 1 Tbsp of oil, 1 tsp each of mustard seeds & chanadal, few curry leaves, a little turmeric powder

Cooking:
Wash the tindora and chop the ends. Then cross wise, cut into thin circles. Take the chopped Tindora into a bowl or small vessel and sprinkle a little water (about a Tbsp). Place the tindora container in a pressure pan / cooker and cook till you hear two whistles. After the valve pressure is gone, remove the container. The tindora would be done not the mush way, but on a crisper side. Put the cooked tindora into a colander, to drain any water present.
Heat oil in a pan and add chanadal, mustard seeds, curryleaves, turmeric powder in that order. When chanadal start to turn red, add the steamed tindora, coconut, chili powder and salt and mix well. Let it sit for a couple of minutes on low flame and then turn off the stove.
Serve with hot rice and a spoon of ghee.

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