Friday, November 15, 2013

Dondakaya/Tindoora/Ivy gourd masala curry

1 pound fresh dondakaya
1 medium sized onion
2-3 green chillies
2-3 dried red chillies
2 spoons grated coconut(I use frozen)
2 spoons Almonds, soaked in water.
1 spoon Ginger garlic paste
1 spoon coriander powder
3 spoons oil
Step1:Boil onion in microwave with little water for 4 minutes, blend with green chillies and ginger garlic paste,  into a paste.
Step2:Grind dry chillies, coconut and almonds into a paste.
Step3:Remove stems from dondakaya, make length wise slits with a knife. In a wide thick bottomed vessel, heat 2 spoons of oil, add veggies and  pinch of salt. cook until the veggies are soft, stirring occassionally, may take upto 15 minutes. remove the cooked veggies into a seperate dish.
Step4:Add 1 more spoon oil to the same pan and add blended onions, cook until brown. add coconut paste and salt to onions, cover and cook for 10 minutes. add veggies back into the gravy and coriander powder, mix well and cook for another 5 mntues.

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