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–+ servings

Tindora Curry Instant Pot

Tindora curry instant pot is made with roasted peanuts and coconut powder which does magic on your taste buds.
Print Recipe
tindora curry instant pot kovvakai curry instant pot
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes

Equipment

Ingredients

  • 1-2 tbsp Oil
  • 8 whole Cashews
  • Mustard seeds
  • Cumin seeds
  • Curry leaves
  • 500 grams Tindora dondakaya or kovvakai
  • Turmeric
  • Red chili powder
  • Roasted cumin powder
  • Coriander powder
  • 1/4 cup Water

Roast and Grind

  • 1/4 cup Peanuts Roast them
  • 2 tbsp Coconut powder
  • 1-2 Garlic pods

Instructions

HOW TO PREP TINDORA 

  • Wash them under cold water and let the excess water drain out.
  • Cut the edges of all tindora.
  • Slice the tindora in half lengthwise then slice each half once or twice to make thinner slices.

ROAST AND GRIND

  • In a pan, roast the peanuts until the skin peels off easily or when there are dark spots. Take them to another bowl and sift.
  • In the same pan, add desiccated coconut powder and fry until it turns into golden color.
  • Add roasted peanuts, peeled garlic, and coconut powder, and grind them coarsely. Keep it aside.

HOW TO MAKE DONDAKAYA CURRY INSTANT POT

  • Turn on SAUTE mode, and heat the oil. Add cashews and fry them until they turn a light golden color.
  • Add mustard seeds, cumin seeds, and curry leaves, and wait until they splutter.
  • Now add sliced tindora, and salt, and stir it once. After a minute, Turn off SAUTE mode.
  • Add coriander powder, red chili powder, roasted cumin powder, turmeric, asafoetida, and water to tindora and stir it well.
  • On top of the tindora add coarsely ground powder and don’t mix it to avoid burn signs.
  • Close the instant pot lid, set the timer on PRESSURE COOK for 6 min, and vent closed. When the timer is done, do a quick release.
  • Serve it with hot rice or roti.
Servings: 4
Author: Tejaswi Reddy