Go Back
Umamageshwari

recipe for indian vegetable curry | kovakkai pirattal curry | ivy gourd curry

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

For roasting and grinding:
  • 1 tsp oil
  • 2 tsp chana dal
  • 2 tsp urad dal
  • 1 tsp cumin seeds
  • 2 Kashmiri red chilly
  • 2 tsp coriander seeds
  • 2 tbsp desiccated coconut
For making curry:
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • few curry leaves
  • 1 Kashmiri red chilly
  • 250 gm kovakkai (ivy gourd/ tindora)
  • ¼ tsp turmeric powder
  • 1 onion (finely chopped)
  • 1 tomato
  • ¼ cup tamarind extract
  • ½ cup water
  • salt to taste

Method
 

For roasting and grinding:
  1. Firstly, heat 1 tsp of oil, add 2 tsp chana dal and 2 tsp urad dal, roast, let it slightly brown.
  2. Secondly, add 2 tsp of coriander seeds, 1 tsp of cumin seeds, 2 Kashmiri red chilly, roast it
  3. Next, turn off the flame, add 2 tbsp of desiccated coconut and mix well.
    Let this mixture cool down. transfer this mixture into a blender jar, blend it finely and keep it aside
For making curry:
  1. Heat 3 tbsp of oil into a pan, splutter ½ tsp of mustard seeds and add 1 Kashmiri red chilly.
  2. Next, add 1 onion chopped, and saute it until the onion becomes translucent
  3. Now add chopped ivy gourd, salt, and ¼ tsp of turmeric powder. saute it for 3 minutes
  4. And then add in chopped tomato, mix well
  5. Next, add the ground mixture mix well
  6. pour in ¼ cup of tamarind extract and ½ cup of water
  7. Cover and cook it for 10 minutes on medium flame
  8. after 10 minutes, open the lid, and cook it on low flame until the curry becomes thick. and then turn off the flame.
    Now the curry is ready