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Wednesday, April 27, 2016

Dondakaya masala curry

  • 250 grams dondakaya 
  • 1 to 1 ½ tbsp. oil
  • 1 sprig curry leaves
  • ½ tsp. cumin
  • Pinch of turmeric
  • Pinch of hing
  • 2 medium onions finely chopped or sliced
  • 1 large ripe tomato chopped
  • ½ to ¾ tsp. red chili powder (adjust to suit your taste)
  • ¾ tsp coriander powder
  • Coriander leaves chopped finely
  • Salt as needed
  • Water as needed 
  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 cumin.Add curry leave and hing.
  4. When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
  5. Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
  6. Add ivy gourd and 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.
  7. When the gourd is half cooked, add coriander powder  and water  saute for 2 mins.
  8. Cover and simmer until cooked. Sprinkle coriander leaves. Stir well.
  9.  Serve dondakaya curry with rice or chapathi.

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