Dec21st

Ivy Gourd Masala

Ivy Gourd Masala
Dondakaya Masala.

Tindora / ivy gourd is sliced and pressure cooked with onion, ginger, garlic and spices. It is then finished in open pan. Serve ivy gourd masala with steamed rice or with roti.
Makes: around 4 Servings of Ivy Gourd Masala

Ingredients:

Tindora (Chopped) 3 Cups
Onion 1 Large
Ginger Garlic Paste 1 Tbsp
Garam Masala Powder 1 tsp
Red Chili Powder 1 tsp
Salt to Taste

Talimpu:

Chana Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove little bit of both ends and slice the tindora vertically twice and halve it horizontally.
Peel and finely chop the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion.
Fry for couple of minutes, add ginger garlic paste and fry again for a minute.
Stir in the chopped tindora, garam masala powder, red chili powder and salt.
Fry for a minute or two, add half cup of water and pressure cook for a whistle.
When pressure goes away, uncover and remove the cooked tindora curry onto a non stick pan if possible.
Fry for around 5 minutes to evaporate any excess moisture.
Adjust red chili powder or salt if necessary and remove from heat.
Serve ivy gourd masala with steamed rice or with roti.
Notes: Make sure tindora is cooked really well.

Suggestions: Adjust spice with red chili powder or add a green chili while pressure cooking the ivy gourd.
Variations: Check other tindora / ivy gourd recipes here.
Other Names: Ivy Gourd Masala, Dondakaya Masala.

Oct22nd

Spicy Tindora Coconut Fry

Spicy Tindora Coconut Fry
Dondakaya Kobbari Vepudu.

Tindora is thinly sliced and cooked along with whole spices. Then a freshly ground coconut garlic spice powder is added to the fried tindora and cooked till done. Serve tindora coconut fry with steamed rice or with roti.
Makes: around 4 Servings of Spicy Tindora Coconut Fry.

Ingredients:

Tindora 3 Cups Sliced
Fresh or Frozen Scraped Coconut 1/4 Cup
Whole Red Chiles 1 – 2
Garlic 3 Cloves
Coriander Seeds 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and roughly chop the garlic cloves.
Break the whole red chiles into pieces.
Wash, remove ends and vertically slice ivy gourd and halve them horizontally.
Grind dried red chiles, coriander seeds and garlic into fine powder.
Then add the scraped coconut and salt and grind again into coarse mixture.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped tindora and fry on medium flame till tindora is cooked and start to brown around the edges.
Once cooked, add the freshly ground coconut garlic mixutre and salt if necessary.
Cook for couple more minutes and then remove from heat.
Serve spicy tindora coconut fry with steamed rice or with roti.
Notes: Make sure tindora is cooked well before adding the coconut garlic mixture.

Suggestions: If tindora feels raw, add few tbsps of water and cook covered till done.
Variations: Check other recipes with tindora/ tendli here.
Other Names: Spicy Tindora Coconut Fry, Dondakaya Kobbari Vepudu.



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