south indian cuisine | tindora masala curry | dondakaya curry | kovakkai masala is a delicious curry made with ivy gourd along with spices used in south Indian cuisine. Basically the method of preparation of this curry from Andra Pradesh. Ivy gourd is one of the best vegetables that contain lots of medicinal values and health benefits. This masala curry opts for lunch with hot rice. And also pairs with pulao dishes, roti varieties. I tried out this curry with idli and dosa too, It was yummy. In this recipe, we use freshly ground masala powder. (south indian cuisine | tindora masala curry | dondakaya curry | kovakkai masala)
It is rare to get this veggie in the region I reside. Last I found this veggie in an Indian shop, and so I bought it. Usually, I got frozen ivy gourd in the shops. We can use frozen ivy gourd to make this recipe. For that, we don’t need to shallow fry the ivy gourd. straightly we can add in the curry before boiling (7-th step in making curry)
Ivy gourd is suitable for diabetic patients, It will bring the sugar level normal. also it prevents kidney stones. It will increase the over all metabolism. Ivy gourd prevents obesity.
Let us get into the recipe of south indian cuisine | tindora masala curry | dondakaya curry | kovakkai masala
south indian cuisine | tindora masala curry | dondakaya curry | kovakkai masala
Ingredients
For roasting and For grinding:
- 1 tbsp peanut
- 2 tsp coriander seeds
- 4 dry red chilly
- ¼ tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 2 tsp poppy seeds
- 2 tbsp dry coconut
for making curry:
- 4 tbsp oil
- 200 gram tindora kovakkai/ donakaya/ ivy gourd
- 1 bay leaf
- ½ tsp cumin seeds
- 1 onion(chopped)
- 1 tsp ginger garlic paste
- 2 tomato(chopped) 100 gram
- ¼ tsp turmeric powder
- 1 cup water
- ½ tsp garam masala powder
- 2 tbsp coriander leaves (chopped)
Instructions
For roasting and For grinding:
- Firstly, dry fry the 1 tbsp peanut, 2 tsp coriander seeds, 4 dry red chilly, ¼ tsp of fenugreek seeds, 1 tbsp sesame seeds, 1 tsp cumin seeds in a pan at low temperature
- When the ingredients mentioned above roasted well, turn off the flame and add in 2 tsp of poppy seeds and 2 tbsp of dry coconut shred.
- Let this mixture cool down completely
- After it got cooled down well, transfer the roasted spices into the blender jar
- blend it finely and keep it aside for later use.
for making curry:
- heat 4 tbsp of oil in a pan, shallow fry the tindora/ ivy gourd for 5 minutes in medium flame
- After it got fried well, take off from the oil and keep it aside
- With the same oil in the pan, add 1 bay leaf, ½ tsp of cumin seeds, let it become crisp
- Now add chopped onion, 1 tsp of ginger garlic paste, saute the onion becomes golden brown.
- Now add in the chopped tomato and 1/4 tsp of turmeric powder and salt.saute it for while until tomatoes becomes mushy
- next add-in ground masala powder and 1 cup of water, mix well
- add fried ivy gourd
- let it boil for about 10 minutes in medium flame
- Open the lid, add 1/2 tsp of garam masala powder, mix
- turn off the flame, then add 2 tbsp of chopped coriander leaves
Stepwise Picture Recipe:
south indian cuisine | tindora masala curry | dondakaya curry | kovakkai masala
Roasting and grinding:
slit the ivy gourd:
south indian cuisine | tindora masala curry | dondakaya curry | kovakkai masala
for making curry:
saute it for while until tomatoes becomes mushy
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