To begin making Andhra Dondakaya Ulli Kura Karam Recipe, prep all the ingredients and keep them ready.
Place the cut Dondakaya in the pressure cooker, sprinkle salt and turmeric powder along with 2 tablespoons water and pressure cook for 2 whistles.
Turn off the heat after 2 whistles and open the pressure cooker immediately by releasing the weight with the fork or placing the cooker under cold running water.
This is to ensure we don’t overcook the Dondakaya/ Tindora. Keep this aside.
Next step is the roast and grind the masala.
Heat a small pan over medium heat; add the chana dal and urad dal and roast until they change color.
Once they are turning a little brown, add the methi seeds, coriander seeds, sesame seeds, cumin seeds, red chillies. Stir for about a minute until they begin to release the aromas.
Once done, turn off the heat and allow the roasted masala to cool.
Once cooled, add the masala, the roasted peanuts and tamarind to a small jar of the mixer grinder, add blend to make a powder. Grind this without any water. Keep this aside.
The final step is to now put together everything for the Andhra Dondakaya Ulli Kura Karam.
Heat oil in a heavy bottomed pan, over medium heat; add the mustard seeds and allow it to crackle.
Once done, stir in the asafoetida and curry leaves for a few seconds.
Add the cooked Dondakaya / Tendli/ Tindora and the ground roasted masala. Give it a stir to combine it well.
Cover the pan and turn the heat to low and cook the Dondakaya Ulli Kura Karam for about 3 to 4 minutes so that all the flavours get well absorbed to bring in a delicious taste. Check the salt and adjust according to taste.
Once done, turn off the heat and transfer the Andhra Dondakaya Ulli Kura Karam to a serving bowl and serve hot.