Recipes from an Indian kitchen with a focus on Andhra cuisine
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Thursday, June 9, 2016
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
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 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 psaute for 2 mins.
Cover and simmer until cooked. Sprinkle
coconut. Stir well.
Serve dondakaya curry with rice or chapathi.
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