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Thursday, June 9, 2016

Dondakaya curry


  • 250 grams ivy gourd / dondakaya 
  • 1 to 1 ½ tbsp. oil
  • 1 sprig curry leaves
  • ½ tsp. cumin
  • Pinch of turmeric
  • 2 medium onions finely chopped 
  • 1 large ripe tomato chopped 
  • ½ tsp. red chili powder
  • ¾ tsp garam masala powder adjust as needed
  • Coriander leaves chopped finely
  • Salt as needed
  • 2 to 3 tbsp. Fresh grated coconut 

  1. Nip off the edges and chop them to desired size.
  2. Heat oil in a pan, crackle mustard and cumin.Add curry leaves.
  3. When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
  4. Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
  5. Add ivy gourd and fry for 2 to 3 mins. Add red chili powder and saute for another minute.
  6. Cover and cook on a very low flame stirring occasionally to prevent burning.
  7. When the gourd is half cooked, add Coriander psaute for 2 mins.
  8. Cover and simmer until cooked. Sprinkle coconut. Stir well. 
  9. Serve dondakaya curry with rice or chapathi.

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