Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry sujathavantillu

Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry


 


Want to turn the daily Curry into a special one? Then try this Andhra Style “Ivy Gourd Curry’. Here is a detailed recipe with images and a video.


The Curry, Fry and Chutney we make with Ivy Gourd are familiar to everyone. But this is a different kind of recipe and tastes so good that you would want to make it every day.
There is no need for either Onions or Garlic for this Gourd Curry. I have not used them as they do not go very well with this recipe. But if you feel they are a must, then you could add them. More than anything else, this Curry can be made in an instant.
how to make     
                                               INGREDIENTS
    300 gms Tender Ivy Gourd pieces (Long, thin sliced) 
Salt
1/4 tsp Turmeric
Water – sufficient to immerse the vegetable pieces
For Coconut Spice
1 tsp Mustard Seeds
1 tbsp Black Gram
1 tbsp Raw Bengal Gram
1 tsp Cumin Seeds
7 - 8 Red Chillies
Raw Coconut – half
For Curry
2 tbsp Oil
1/2 tsp Mustard Seeds
Sprig Curry leaves
1/2 cup Tamarind Juice (125 ml)
Salt – to taste
Jaggery – a little
INSTRUCTIONS
Put the long, thin sliced pieces of tender Ivy Gourd, add Salt and Turmeric and pour water enough to immerse the pieces. Cook to one whistle on a high flame and remove.
Add the ingredients for Coconut Spice one by one to the pan. Start with Mustard Seeds and add Raw Coconut at the end and fry. Once it is cool, grind the mixture into a powder
Heat oil, add Mustard Seeds, Curry leaves and fry.
4Add the coarse Coconut Spice Powder, add Tamarind Juice and cook until the oil separates.
5Once the oil separates, add the cooked Ivy Gourd pieces, straining the water, and cook slowly in Tamarind Juice for 4-5 minutes.
6Add some Jaggery, mix and remove.

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