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.
Cooking Time
30min
Prep Time
20 min
Serves
3
Categories
Curry
Lunch
Cooking tools used
Mixer Grinder
Cuisines
Indian - Andhra
Indian - South Indian
Ingredients
Main Section
ivy gourd
250
gms
Slit into for pieces
tomatoes
1
unit/count
Large Tomato- Finely chopped
onions
1
unit/count
Large Onion- Chopped
green chillies
2
unit/count
Slit
ginger garlic paste
1
tsp
Peanut oil
4-5
tbsp
mustard seeds
1
tsp
cumin seeds
1/2
tsp
curry leaves
1
unit/count
1 Stem
coriander leaves
3-4
tbsp
salt
1-1&1/2
tsp
Add According to your taste
red chilli powder
1&1/2
tsp
water
1/2
cup
garam masala
1
tsp
(Garam Masala Powder)
For masala paste
peanuts
2
tbsp
dry coconut
1
tbsp
coriander seeds
2
tsp
cumin seeds
1
tsp
fenugreek seeds
1/8
tsp
green cardamom pods
2
unit/count
cloves
3-4
unit/count
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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