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Friday, April 1, 2016

dondakaya curry

Ingredients :
  • 250 grams ivy gourd / dondakaya / tindora
  • 1 to 1 ½ tbsp. oil
  • 1 sprig curry leaves
  • ½ tsp. cumin
  • ½ tsp. mustard (optional)
  • Pinch of turmeric
  • Pinch of hing
  • 3 tbsp of green peas
  • 2 medium onions finely chopped or sliced
  • 1 large ripe tomato chopped (½ cup pieces)
  • ½ to ¾ tsp. red chili powder
  • ¾ tsp garam masala powder 
  • Coriander leaves chopped finely
  • Salt as needed
  • 2 to 3 tbsp. Fresh grated coconut (optional)
  1. Soak ivy gourd in a large pot filled with water. Rinse them well under running water.
  2. Nip off the edges and chop them to desired size.
  3. Heat oil in a pan, crackle mustard and cumin.
  4. Add curry leaves and hing.
  5. When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
  6. Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
  7. Add ivy gourd and peas fry for 2 to 3 mins. Add red chili powder and saute for another minute.Cover and cook on a very low flame stirring occasionally to prevent burning.
  8. When the gourd is half cooked, add garam masala and saute for 2 mins.
  9. Cover and simmer until cooked. Sprinkle coriander leaves. Stir well. Serve dondakaya curry with rice or chapathi

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