Recipes from an Indian kitchen with a focus on Andhra cuisine
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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
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 cumin.
Add curry leave
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 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 coriander powder and water 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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