Monday, 31 December 2012

Tindora - Dondakaya Masala curry - How to make Ivy Gourd gravy recipe



Tindora or Dondakaya Masala curry, Its english name is Ivy gourd people usually make only fry version of this. But its gravy version also tastes better and here it is for you.
Tindora recipe - How to make Ivy Gourd gravy recipe


Ingredients:

1. Tindora (Dondakaya/Ivy Gourd) – 500gms
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1/2 tsp
4. Curry leaves - a spoonful
5. Red chilli powder – 3 tsps
6. Turmeric powder - 1/2 tsp
7. Dhaniya powder – 1 tsp
8. Garam Masala – 1 tsp
9. Salt - To taste
10. Oil - As required
11. Water - 2 cups

To Grind:

1. Coriander seeds - 1 tsp
2. Garlic cloves – 3
3. Green Chillies – 3
4. Pea nuts – 10
5. Cashew nuts – 10
6. Onion – 1 
7. Tomatoes – 2 
8. Ginger paste – 1 tbsp


Procedure:

1. Cut Tindora into long pieces and keep aside.

Masala Preparation:
2. Heat a kadai and add 1/2 tbsp of oil.
3. Once the pan starts smoking, add coriander seeds, Garlic cloves, Green chillies, Peanuts and Cashew nuts. Finely fry them. 
4. Add chopped onion and fry them until they turn transparent. 
5. Now add ginger paste, mix well and after a while, add chopped tomatoes and add salt as required for this masala.

6. When tomatoes become tender,  remove the pan from flame. 7. Let it cool down completely and grind the mixture. Keep the masala paste aside.



Gravy Preparation:

1. Heat oil in a pan again. Add mustard and cumin seeds and once they start popping out, add curry leaves and Tindora slices, and sprinkle sufficient salt for the slices. Let them fry and become tender. It takes a bit longer time.

2. Now, add Red chilli powder, Dhaniya powder, Garam masala and a pinch of turmeric. Mix the content well enough and close the lid.


3. Let it cook for 3 min and then add the masala paste and pour water. Check salt, mix well and close the lid again. Cook for 5 min and remove from the flame.




4. Garnish the gravy with coriander leaves. Serve hot with White Rice/Rotis. Tastes better with rotis than rice.





Note:

1. First saute ivy guard pieces. During its frying, you can carry on with masala preparation.
2. As soon as you add the masala paste into ivyguard curry, the paste starts thickening. So you need to add it at the end.
3. Also if you add much water it takes a bit longer time to thicken and in due course ivy guard slices absorb the masala paste and hence become tasty.
4. If you temper the masala paste with a spoon of oil, mustard and cumin seeds, pinch of turmeric powder and with few curry leaves it makes cashew-tomato chutney which suits better for dosas :).

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