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south indian cuisine
CuminPeppers

south indian cuisine | tindora masala curry | dondakaya curry | kovakkai masala

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Course: Side Dish
Cuisine: South Indian
Ingredients Method

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)

Method
 

For roasting and For grinding:
  1. 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
  2. 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.
  3. Let this mixture cool down completely
  4. After it got cooled down well, transfer the roasted spices into the blender jar
  5. blend it finely and keep it aside for later use.
for making curry:
  1. heat 4 tbsp of oil in a pan, shallow fry the tindora/ ivy gourd for 5 minutes in medium flame
  2. After it got fried well, take off from the oil and keep it aside
  3. With the same oil in the pan, add 1 bay leaf, ½ tsp of cumin seeds, let it become crisp
  4. Now add chopped onion, 1 tsp of ginger garlic paste, saute the onion becomes golden brown.
  5. Now add in the chopped tomato and 1/4 tsp of turmeric powder and salt.
    saute it for while until tomatoes becomes mushy
  6. next add-in ground masala powder and 1 cup of water, mix well
  7. add fried ivy gourd
  8. let it boil for about 10 minutes in medium flame
  9. Open the lid, add 1/2 tsp of garam masala powder, mix
  10. turn off the flame, then add 2 tbsp of chopped coriander leaves