Dondakaya or Tindora or Kovakka or Tondekayi Curd curry

Wednesday, March 2, 2011


Ingredients :
Dondakaya or Tindora or Ivy gourd ½ pound or ¼ kg
Yogurt or Curd 2 tablespoon
Onion 1 (optional)
Mustard Seeds ½ teaspoon
Chana Dal ½ teaspoon
Urad Dal ½ teaspoon
Jeera ½ teaspoon
Hing 1 pinch
Red chillies 2
Red chilli powder ½ teaspoon
Curry leaves 1 string
Turmeric powder 2 pinches
Oil 2 teaspoons
Salt as needed

Preparation:
1. Cut and cook the dondakaya or tindora in a pan or cooker.
2. Heat a deep pan or skillet add oil to it. Add mustard seeds, chana dal, urad dal, jeera, red chili cut into 3 pieces, curry leaves and hing.
3. When the mustard seeds start to splutter and dals slightly change color add the cooked dondakaya or ivy gourd mix well.
4. Add turmeric powder and salt and mix well. After 5 minutes add curd and mix well.
5. Cook for till the curd is fully absorbed or for about 5 minutes.
6. Add the red chilli powder. Mix well.


9 comments:

VineelaSiva said...

Yummy curry adding yogurt gives nice taste.Comfort food.

aipi said...

Yummy..perfect with rice n dal :)

US Masala

kitchen queen said...

I make this curry the same way but the addition of curd is new to me and I am sure will be delicious.

Malar Gandhi said...

Love dondakaye so much, but hardly find them here:( Loved ur version so much, makes me hungry.

Suman Singh said...

Delicious sabzi to enjoy with rotis..looks yummy!

Treat and Trick said...

Looks yummy, great recipe dear..

sangeeta said...

Never tried tendli with curds , loved this south version. This will be my next tendli subzi:)

Shanthi said...

Yummy dish and well explained

Jay said...

awesome clicks...very tempting..
Tasty appetite

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