KOBBARI DONDAKAYA VEPUDU

Simple and very tasty dondakaya vepudu for any occasion.
INGREDIENTS

• Dondakayalu/ Tindola             1/2 kg
• Oil                                                 1/4 cup
• Salt                                               to taste
• Fresh grated coconut                1/4 cup
• Chilly powder                              to taste
• Curry leaves                                 a few
• Jeera                                              1/2 tsp

PROCEDURE
Wash and cut the tindola into long thin pieces. It takes a longer time to cut, be patient.
Heat 3 table spoons of  oil in the pan and add the curry leaves and  the jeera. When they are done add the cut tindola pieces. Do not add the whole oil at the start. Add little by little as required while frying.
Fry for a minute or two. Cover and cook on a medium flame for 5 minutes, mixing intermittently.
When the pieces turn a little bit softer, add salt. Add more of oil as required.
Fry without the lid on medium flame till the pieces turn crisp on the outer and cooked from inside.
It takes a longer time to cook dondakaya, than any other veggie.
When the pieces are fully fried add the grated coconut and chilly powder.
Mix well and serve hot with rice.