Recipes from an Indian kitchen with a focus on Andhra cuisine
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Friday, April 1, 2016
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)
Soak ivy gourd in a large pot filled with water. Rinse them well under running water.
Nip off the edges and chop them to desired size.
Heat oil in a pan, crackle mustard and cumin.
Add curry leaves
When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
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.
When the gourd is half cooked, add garam masala and saute for 2 mins.
Cover and simmer until cooked. Sprinkle coriander leaves. Stir well. Serve dondakaya curry with rice or chapathi
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