Dondakaya curry-Tindora-Ivy Gourd is a spicy and tasty Indian dish. This is a good compliment with whole grain rice or chapati. Ivy Gourd is available in Indian stores.
Ingredients
Dondakaya/Tindora/Ivy Gourd
1 tbsp chana dal
1 tbsp urad dal
1 tbsp coriander seeds
1 tsp cumin seeds
4 or 5 red chilies
a pinch of turmeric powder
a pinch of hing
a few curry leaves
some oil to fry
salt to taste
Preparation
Wash tindora very well. Cut both edges and then cut them into long strips.
Dry roast chana dal, urad dal, coriander seeds, cumin seeds and red chilies. Fry until they turn light brown. Let them cool down. Make a fine powder when they are cold. Cover the spice powder and keep it aside.
Dondakaya/Tindora/Ivy Gourd
1 tbsp chana dal
1 tbsp urad dal
1 tbsp coriander seeds
1 tsp cumin seeds
4 or 5 red chilies
a pinch of turmeric powder
a pinch of hing
a few curry leaves
some oil to fry
salt to taste
Preparation
Wash tindora very well. Cut both edges and then cut them into long strips.
Dry roast chana dal, urad dal, coriander seeds, cumin seeds and red chilies. Fry until they turn light brown. Let them cool down. Make a fine powder when they are cold. Cover the spice powder and keep it aside.
Procedure
Keep a thick bottom skillet on medium heat. Take 2 tbsp oil in the skillet. When the oil is hot add hing and curry leaves and then add cut Dondakaya/Tindora. Give a stir. Add salt and turmeric powder. Again give a stir. Cover and cook for 5 minutes. After 5 minutes check if the tindora/dondakaya is soft. Continue cooking for 4-5 minutes if you need to until they are soft. Then add the spice powder and mix very well until all the pieces are coated. Adjust salt. Finally add 1/2-1 tsp of ghee and give a mix. Enjoy the spicy and favorable dondakaya/Tindora curry with whole grain brown rice. It will be good with chapati too.
Please feel free to write your comments and suggestions below.
You may also like
Keep a thick bottom skillet on medium heat. Take 2 tbsp oil in the skillet. When the oil is hot add hing and curry leaves and then add cut Dondakaya/Tindora. Give a stir. Add salt and turmeric powder. Again give a stir. Cover and cook for 5 minutes. After 5 minutes check if the tindora/dondakaya is soft. Continue cooking for 4-5 minutes if you need to until they are soft. Then add the spice powder and mix very well until all the pieces are coated. Adjust salt. Finally add 1/2-1 tsp of ghee and give a mix. Enjoy the spicy and favorable dondakaya/Tindora curry with whole grain brown rice. It will be good with chapati too.
Please feel free to write your comments and suggestions below.
You may also like
Cauliflower Tomato Curry
|
Crispy Bitter Melon Fry
|
Eggplant curry with Sambar powder
|
Bittermelon sweet curry
|
Methi Tomato Curry-Fenugreek leaves
|