Gutti Dondakaya Kura or Tindora curry is an authentic South Indian recipe. It is a great recipe for your festivals, special occasions as well as daily cooking. It can go with chapati or brown or white rice.
Ingredients
about 1 pound of tindora/dondakaya/ivy gourd/kovakkai
5 garlic cloves
1 tbsp red chili powder
1 tbsp coriander powder
1 tsp or enough for your taste of salt
2 tbsp oil
about 1 pound of tindora/dondakaya/ivy gourd/kovakkai
5 garlic cloves
1 tbsp red chili powder
1 tbsp coriander powder
1 tsp or enough for your taste of salt
2 tbsp oil
Preparation
Wash and cut tips of tindora on both sides. Cut longitudinally from the center but don't cut all the way to the end. From the other end again cut longitudinally from the center but not all the way to the end.
Chop the garlic finely.
Mix red chili powder, coriander powder and salt together and mix in the chopped garlic.
Stuff the spice mixture in the tindoras as shown in the video and keep them aside.
Wash and cut tips of tindora on both sides. Cut longitudinally from the center but don't cut all the way to the end. From the other end again cut longitudinally from the center but not all the way to the end.
Chop the garlic finely.
Mix red chili powder, coriander powder and salt together and mix in the chopped garlic.
Stuff the spice mixture in the tindoras as shown in the video and keep them aside.
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Procedure
Take 2 tbsp of oil in a thick bottom pan. When the oil is hot spread the stuffed tindoras in the hot oil and sprinkle the remaining spice mixture on top of them. Also add a little bit of salt. This salt helps to cook faster. But remember we have salt in the spice mixture already. Cover the pan with a lid and put some water in it. This water in the lid keeps the curry moist.Cook it on low for 5 minutes.
After 5 minutes check the curry once. Flip all the tindoras to the other side. If the curry looks dry, add some oil. Cover it again and filled the lid with water. Again cook on low medium for 3-4 minutes.
I checked after 3 minutes and flipped the tindora again. If they are cooked you can switch off the flame otherwise you may continue cooking until they are done cooking. When you insert a knife or tooth pick it should go easy. Then you know that it is done. You may serve this curry with chapati or brown rice.
Please try this recipe and enjoy. But don't forget to give me your feedback.
Take 2 tbsp of oil in a thick bottom pan. When the oil is hot spread the stuffed tindoras in the hot oil and sprinkle the remaining spice mixture on top of them. Also add a little bit of salt. This salt helps to cook faster. But remember we have salt in the spice mixture already. Cover the pan with a lid and put some water in it. This water in the lid keeps the curry moist.Cook it on low for 5 minutes.
After 5 minutes check the curry once. Flip all the tindoras to the other side. If the curry looks dry, add some oil. Cover it again and filled the lid with water. Again cook on low medium for 3-4 minutes.
I checked after 3 minutes and flipped the tindora again. If they are cooked you can switch off the flame otherwise you may continue cooking until they are done cooking. When you insert a knife or tooth pick it should go easy. Then you know that it is done. You may serve this curry with chapati or brown rice.
Please try this recipe and enjoy. But don't forget to give me your feedback.
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