Hungry Democracy
Dondakaya Masala/Ivy gourd Masala
Dondakaya Masala/Ivy gourd Masala

dondakaya masala/ivy gourd masala

Here is the desi masala curry of ivy gourd which goes well with chappathi, roti, pulka and rice. It is a very simple recipe and follow the instructions and measurements correctly for a perfect taste.

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Cooking Time
30min
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Prep Time
20 min
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Serves
3
Categories
hungry democracy Curry icon Curry hungry democracy Lunch icon Lunch
Cooking tools used
hungry democracy Mixer Grinder icon Mixer Grinder
Cuisines
hungry democracy Indian - Andhra icon Indian - Andhra hungry democracy Indian - South Indian icon Indian - South Indian
Ingredients
Main Section
hungry democracy  ivy gourd icon
ivy gourd
250 gms
Slit into for pieces
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tomatoes
1 unit/count
Large Tomato- Finely chopped
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onions
1 unit/count
Large Onion- Chopped
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green chillies
2 unit/count
Slit
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ginger garlic paste
1 tsp
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Peanut oil
4-5 tbsp
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mustard seeds
1 tsp
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cumin seeds
1/2 tsp
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curry leaves
1 unit/count
1 Stem
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coriander leaves
3-4 tbsp
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salt
1-1&1/2 tsp
Add According to your taste
hungry democracy  red chilli powder icon
red chilli powder
1&1/2 tsp
hungry democracy water icon
water
1/2 cup
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garam masala
1 tsp
(Garam Masala Powder)
For masala paste
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peanuts
2 tbsp
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dry coconut
1 tbsp
hungry democracy coriander seeds icon
coriander seeds
2 tsp
hungry democracy cumin seeds icon
cumin seeds
1 tsp
hungry democracy fenugreek seeds icon
fenugreek seeds
1/8 tsp
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green cardamom pods
2 unit/count
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cloves
3-4 unit/count
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sesame seeds
1&1/2 tbsp
Step 1
Dry roast- Peanuts, Dry Coconut, Coriander seeds, Cumin seeds, Fenugreek seeds, Cloves, Green Cardamom, Sesame seeds.
Step 2
In a heated pan, 1st add peanuts and dry roast for 30 seconds. Then add the dry coconut and dry roast for 1 minute. Later add coriander seeds followed by cumin seeds and fenugreek seeds and roast for about 1 and 1/2 minute
Step 3
Now add the cloves and cardamoms. After 30 seconds, Add sesame seeds and dry roast till the sesame seeds flitter. Cool down the mixture and grind it into a fine paste and out it aside.
Step 4
In a pan add oil, and after the oil is heated add the sliced ivy gourds. Let the ivy gourds cook in the oil upto 80% and keep mixing them in between.
Step 5
After the ivy gourds are cooked, In the same pan add oil, after the oil is heated add- mustard seeds and cumin seeds. Followed by curry leaves, Onions and slit green chillies. When the Onions become translucent, add Ginger Garlic paste and Salute unit the raw smell is gone.
Step 6
Then add Salt, Red Chilli Powder.
Step 7
Next add tomatoes and cook them until they get mushy.
Step 8
Now add the ground masala paste, cover the lid and cook until the oil floats.
Step 9
After u observe the oil floating, add the cooked ivy gourd pieces and water and cover the lid and cook for 10-15 minutes.
Step 10
Lastly add Garam Masala Powder and Garnish it with Coriander Leaves.
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