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Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry

Veg Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 6

Ingredients

  • 300 gms Tender Ivy Gourd pieces (Long, thin sliced)
  • Salt
  • 1/4 tsp Turmeric
  • Water – sufficient to immerse the vegetable pieces
  • For Coconut Spice
  • 1 tsp Mustard Seeds
  • 1 tbsp Black Gram
  • 1 tbsp Raw Bengal Gram
  • 1 tsp Cumin Seeds
  • 7 - 8 Red Chillies
  • Raw Coconut – half
  • For Curry
  • 2 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1 Sprig Curry leaves
  • 1/2 cup Tamarind Juice (125 ml)
  • Salt – to taste
  • Jaggery – a little

Instructions

  1. Put the long, thin sliced pieces of tender Ivy Gourd, add Salt and Turmeric and pour water enough to immerse the pieces. Cook to one whistle on a high flame and remove.
  2. Add the ingredients for Coconut Spice one by one to the pan. Start with Mustard Seeds and add Raw Coconut at the end and fry. Once it is cool, grind the mixture into a powder
  3. Heat oil, add Mustard Seeds, Curry leaves and fry.
  4. Add the coarse Coconut Spice Powder, add Tamarind Juice and cook until the oil separates.
  5. Once the oil separates, add the cooked Ivy Gourd pieces, straining the water, and cook slowly in Tamarind Juice for 4-5 minutes.
  6. Add some Jaggery, mix and remove.