Dondakaaya Masala

dondakaaylu - 1 lb
peanuts - 3 tbsp
channa dal - 3 tbsp
sesame seeds - 3 tbsp
urad dal - 3 tbsp
dry red cillies - 12(depending on your taste)
cinnamon stick - 1"
cloves - 4
corriander seeds - 2 tsp
dry coconut powder - 3 tbsp
sugar - 1 tsp
turmeric powder
salt
oil
asofoetida
tamrind pulp made out of one lemon size ball

curry leaves, mustard seeds and cumin for Seasoning.


 dry fry all the ingredients from peanuts to corriander seeds and make powder. keep this aside.
(i mixed every ingredient and grinded, so couldn't get the fine powder.
If I had used my Sumeet Mixer, I should have got the fine texture, instead used this american brand....can't help)...anyway my curry tasted good.
 make plus type cuts on the tindoras...(dondakaaylu) , just as you do for 'bagara baingan'.or..'gutti vanakaay' as shown above in the photo.
 soak the tamrind in water, for the pulp.
 heat 4-5 tbsp of oil in a kadai, add seasoning ingredients along with turmeric and asofoetida.
 after a while add dondakaaylu and saute them on medium heat for about 5 mts.
 now add the dry roasted powder and salt and fry well.
 add tamrind pulp and just 1 cup of water and cook on medium heat only. (water is optional).
 cook till the tindoras are tender and soft.
 serve hot with chapatis.