Tindora Raw Coconut Spice | Guntur Dondakaya Pachi kobbari Karam

Guntur special Ivy Gourd and raw Coconut spice Curry is an excellent dish if you are on the lookout for some spicy and tasty recipe with this vegetable. Chilli powder and Masalas are not used in this but it is made with seasoning ingredients and raw Coconut.

Instead of making a simple curry, make it in a special way, so that everyone will certainly enjoy having it.

This is a common recipe in Guntur and surrounding areas.

Generally, Guntur is famous for spicy food, but this tastes mild because of the Coconut.

Ivy Gourd combined with Coconut gives an authentic taste and will be liked by all. It tastes excellent with hot Rice and Ghee.

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Tindora Raw Coconut Spice | Guntur Dondakaya Pachi kobbari Karam

Tips

Ivy Gourd:

  1. Use tender vegetables as they cook quickly and taste good. I cut them into small pieces but you can cut them into longer pieces as well.

  2. No Red Chillies are used in this. Only Green chillies are used in this curry.

Another method:

  1. I cooked the vegetable pieces in Oil but you can cook in a cooker if you have time constraints and wait for one whistle. You can put the cooked vegetable, draining out the water, in the seasoning and add Coconut.

Other vegetables which can be used instead of Ivy Gourd for the same recipe:

  1. Brinjal, Cluster Beans, Beans, French Beans, Capsicum, Ridge Gourd, Cabbage and Cauliflower also can be made in the same procedure.

Other Tips:

  1. During summers, this Curry will get spoiled quickly because of the Coconut. So put it in the refrigerator if you want to eat it later.

Tindora Raw Coconut Spice | Guntur Dondakaya Pachi kobbari Karam - Recipe Video

Tindora Raw Coconut Spice | Guntur Dondakaya Pachi kobbari Karam

Bachelors Recipes | vegetarian
  • Prep Time 5 mins
  • Cook Time 30 mins
  • Total Time 35 mins
  • Servings 6

Ingredients

  • Raw Coconut Spice
  • 1 inch Ginger
  • 6 - 7 Green Chillies
  • 1 cup Grated Coconut
  • For the fry
  • 3 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Black Gram
  • 1 tbsp Bengal Gram
  • 2 Red Chillies
  • 1 tsp Cumin seeds
  • 2 Strands Curry leaves
  • 1/2 Kilo Ivy gourd pieces
  • Salt
  • 2 tbsp Coriander leaves

Instructions

  1. Grind coarsely Coconut, Ginger, Green Chillies without using water.
  2. Heat some oil in a pan. Put Mustard, Cumin, Black Gram, Bengal Gram, Red Chillies, Curry Leaves and fry on a medium flame.
  3. Add tindora pieces, Salt and cover it with a lid and cook till the pieces become soft.
  4. Toss it once in a while. It may take about 20 minutes for it to get cooked. Now add the Coconut Paste into this and leave it for another 2-3 minutes. Garnish it with chopped Coriander leaves and remove it from the fire.
  5. This Curry can be enjoyed with hot Rice and Ghee.

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Tindora Raw Coconut Spice | Guntur Dondakaya Pachi kobbari Karam