Dodakaya/Tindora is very popular in Andhrapradesh state of India. This cute green veggie is seasonal. In season, Dondakaya/Tindora recipes are prepared during marriages in Andhra and commonly found in restaurant's menu. Today's recipe is Dondakaya/Tindora Masala Curry, will be so tasty and a great side for hot rice with a dollop of ghee or chapati.
Adopted From My Mom.
Serves - 2
Ingredients:
- Dondakaya / Ivy Gourd / Tindora - 150 grams
- Large Onion - 1
- Ginger-garlic paste - 1 tbsp
- Red chilli powder - 1 tsp
- Coriander-Cumin powder - 1 tsp
- Sesame seed powder/Nuvvula podi - 1 tbsp (optional)
- Milk - 1/4 cup
- Water - 1/2 cup
- Turmeric powder - 1/2 tsp
- Garam Masala - 1/4 homemade or 1/2 tsp store bought or to taste
- Curry leaves - 1 spring
- Salt to taste
- Oil - 2 tbsp
Preparation:
- Wash and trim the edges of dondakaya/Ivy gourd and slit into 4, but they must be join at one end. Heat water in a pot, add little salt and turmeric and half cook dondakaya/Ivy gourd, stain and keep them aside. (We can also deep fry Ivy gourd instead of cooking in water)
- Grind onion and fry sesame seeds and make into powder.
Method:
- Heat oil in a pan, add curry leaves, onion paste and turmeric powder and fry for 5 minutes.
- Add ginger-garlic paste and cook till there is no raw smell of onion and turn brown.
- Add coriander-cumin powder, red chilli powder, sesame powder if using and mix.
- Add 1/2 cup water, half cooked dondakaya/ivy gourd and cook till they completely cook with lid on low heat. Stir in between.
- Add milk, garam masala and cook until a boil with out lid.
- Serve with rice or chapati.
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