Tindora ( Dondakaya), Cashew Curry

Ingredients For curry Powder:

Chana dal -1 cup

Urad dal -1/2 cup

Dry coriander seeds – 1/2 cup

Dry Red Peppers- 6-7

Fenugreek Seeds (Methi seeds)-  1tsp (Roast until dark brown)

Grated Dry Coconut-2 Tbsp.

Dry roast all above ingredients, each one separately with few drops of oil, let them cool down. Grind them into course powder all together and set aside.

Note: This curry  powder can be stored for 1 month.

 
Ingredients for Curry---

Tindora pieces (Cut length wise)-  2 lbs

Diced Onions- 1cup

Roased Cashews- ½  cup

Turmeric- ½ tsp 

Oil - enough

Salt—to taste
Chana dal- 1Tbs 
For Seasoning---

Urad dal – 1Tbs

Mustard seeds- 1tsp

Cumin seeds- 1tsp

Dry red pepper - 2

Curry Leaves- few

Preparation:

Heat oil in a pan add all the seasoning ingredients, fry until mustard seeds splatter, add diced onions and fry until clarifies, add the tindora pieces and salt mix well.  Place the lid and cook until tindora gets little soften. Remove the lid and increase the heat, add cashews and fry 5 more minutes. When curry is ready add 3Tbs of curry powder and mix well, check the salt and adjust, fry couple of minutes more and serve hot with Rice or Roti.