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Ivy gourd spicy masala curry (Tindora / Dondakaya Masala curry)

Last Night's Dinner Ivy gourd masala curry (Tindora / Dondakaya Masala curry)

We generally see very less varieties of recipes using Ivy gourd (Dondakaya / Tindora) because of which this is not a routine choice for many of the households.

But  we can prepare amazing recipes with ivy gourd. Here, I am bringing you a new recipe of ivy gourd, which can go well with chapathis/biryani's and pulao. Try it, you would definitely love to add this  vegetable in your weekly menu calendar.

Ivy gourd is also well known for its laxative properties and for its ability to normalize the blood sugar levels.

Hence suitable for all including the diabetics.

Equipments Used:

VonShef Premium Aluminium Wok - 28cm Non-Stick

Philips Mixer Grinder HL1643/06 - mixers

Large Vintage Style Champagne Bottle Candle

Cuisine: Indian

Best served as: Lunch/Dinner

Time
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Quantity: Serves 3

Ingredients

  • Tindora - 1 cup
  • Green chilly - 2 numbers.
  • Turmeric powder - 1/4 tea spoon.
  • 1 Chopped onion slices
  • Chilly powder - 1/2 tablespoon.
  • Coriander powder - 1 tea spoon.
  • Cumin powder - 1/2 tea spoon.
  • Few curry leaves
  • Ginger garlic paste - 1 tea spoon.
  • 2 Red chilly
  • Methi seeds - 1 pinch.
  • Cumin seeds - 1/4 tea spoon.
  • Mustard seeds - 1/4 tea spoon.
  • Salt - to taste.
  • Oil - 2-3 tablespoons.
  • Coconut powder - 1 tablespoons.
  • Sesame seeds - 1 tablespoon.
  • Peanuts - 1 tablespoon.
  • Coriander chopped - 1 tablespoon.
  • Mint chopped - 1 tablespoon.
  • Tamarind juice - 1/2 cup.
  • Jaggery (small) - 1 piece.


Preparation method

  1. Heat up a non-stick pan. When it heats up, add peanut and dry roast over simmered flame. Besides, add sesame seed and saute for a while.
  2. When seed starts sputtering, add coconut powder and saute till golden brown. Later, take down and let it cool and grind to fine paste.
  3. Heat up oil in a non-stick pan. When oil heats up, add mustard seed and cumin seed and saute for a while.
  4. Add fenugreek seed, onion and ginger-garlic paste and saute till raw aroma vanishes.
  5. Add turmeric powder, cumin powder, red chilly powder, coriander powder, green chilly and mix well.
  6. Mix the prepared paste and cook for 20 minutes on low flame.
  7. Now add chopped coriander leaves, tamarind juice, salt, jaggery, salt and mix well and cook till  boil comes.
  8. While the mixture is being cooked, wash tindora and make a slit and keep aside in a bowl.
  9. Heat up oil in a wok. When oil heats up, fry tindora, when it turns golden brown, take down and mix fried tindora into paste mixture and cook, keeping the lid closed for 10 min.
  10. Then switch off the flame and rest it for 1 hour then serve this with rice or chapati.