Dondakaya or Tindora or Kovakka or Tondekayi Panner curry

Ingredients:

Dondakya or Tindora ½  kg or 1 pound

Paneer or cottage cheese 1½  kg or 1 pound cup

Onions 1 big sized

Chana dal 1 teaspoon

Urad dal 1 teaspoon

Mustard seeds 1 teaspoon

Jeera  ½  teaspoon

Red Chilies 3

Curry leaves 1 string

Red chilli powder 1 teaspoon

(adjust acordingly)

Turmeric powder 2 pinches

Oil 2 teaspoons

Salt as needed

Preparation:

I used fresh panner for this curry. The link for fresh panner.

1. Cut dondakaya into small pieces. Pressure cook or cook dondakaya.

2. Cut onions into small pieces. Heat a pan add oil it after oil is heated add mustard seeds, chana dal, urad dal, jeera, red chilli cut into 3 pieces. When the mustard seeds start to splutter and dals slightly change color add the onion pieces.

3. When onion becomes translucent. Add panner and saute well.

4. When the panner slightly changes color add the cooked dondakaya and mix well.

5. Add salt and tumeric powder and cook for 10 minutes.

6. Add red chili powder and mix well. Switch off the stove.