Dondakaya curry| Tindora curry Recipe| Ivy Gourd curry

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                    Dondakaya curry is a quick and easy side dish that goes very well with both rice and chapatis.

Dondakaya curry| Tindora curry Recipe|

Ivy Gourd curry


Preparation time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4-6
Category: Side
Cuisine: South Indian (Telangana)
Author: Mothakani Anitha

INGREDIENTS


Dondakaya/ Ivy Gourd/ Tindora: 250 gm
Oil: 2 tbsp
Mustard seeds: ½ tsp
Cumin/Jeera: ½ tsp
Onion: 2 chopped
Tomato: 2 chopped
Red chili powder: 1 tsp
Salt: as needed
Ginger garlic paste: ½ tsp
Coconut powder: 2-3 tsp
Curry leaves: 1 string
Turmeric: ¼ tsp
Green chilies: 2 slitted

METHOD


1.                   Rinse ivy gourd thoroughly under running water.

2.                   Nip of the edges and chop them into 4 long pieces.

3.                   Heat oil in a pan, crackle mustard and cumin seeds.

4.                   Add green chilies and curry leaves.

5.                   Now add onions and fry until they turn slight golden.

6.                   Add ginger garlic paste and mix well.

7.                   Add ivy gourd and fry for 3-5 mins.

8.                   Add tomatoes, salt, turmeric, red chili powder, and sauté.

9.                   Cover and cook on a low flame stirring occasionally to prevent burning.

10.               Add some ½ cup water and mix well and cook.

11.               To test whether the ivy gourd is cooked or not, try to cut the ivy gourd with a spoon, if it cuts into 2 pieces, it is cooked.

12.               Don’t over cook.

13.               Now sprinkle coconut powder, stir well and remove from the flame.

14.               Serve Dondakaya curry with rice or chapati.


                                                                                 ☺☺☺THANK YOU


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