Ingredients

1. Olive oil – 2 tbsp
2. Dondakaya (tindora) – 400 gms
3. Onion (small, sliced) – 1
4. Chilli powder- 1 tsp
5. Turmeric powder – 1/2 tsp
6. Water – 1/2 cup
7. Salt - as per taste

Ground coarse powder

8. Dry coconut - 100 gms
9. Garlic cloves (big) – 3 to 4
10. Salt - as per taste

Method

1. Cut dry coconut into pieces, add to the grinder or mixer with garlic cloves, ground to a coarse powder, and keep it aside.
2. Cut tindora both ends first and discard it, then cut into thin slices and keep it ready, discard red ones.
3. Preheat the vessel/kadai (non-stick) with olive oil, add sliced onion and cook till it is transparent and light brown.
4. Add dondakaya (tindora) mix well, sauté for 2 to 3min.
5. Add chilli powder and turmeric mix well, add water immediately and cook till all the water is absorbed by closing the lid on medium flame in between sauté it, so that it is not burnt.
6. When there is no liquid in the vessel but still moisture is there, open the lid and cook till it is in dry form and roasting colour comes on it, cooked well.
7. The vegetable (dondakaya) has lost its moisture so it gets shrink and roasted well, crispy from the skin but still soft.
8. Add 2 tbsp of dry coconut and garlic mixture on the dondakaya (tindora), mix well, close the lid and cook for 5 to 8min on simmer flame.
9. Switch it of when it is done.
10. Serve hot with any dal and plain rice.

Notes

1. Can keep the lid open and cook when dry coconut mixture is added, cook for 2 to 3 mins on medium flame.
2. Can also avoid water, but need to cook on lower flame (simmer), as it leaves moisture by closing the lid. When cooked, open the lid and cook till it gives a roasting consistency you want.
3. Reduce chilli powder as per your taste.