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