Dondakaya Ulli Karam is a dry recipe where Dondakaya (Kovakkai/Tindora/Ivy gourd) is cooked in a spicy onion masala. This dish goes well with Rice, chapati and variety rice.
Also, try the other recipes with Tindora.
Let’s see how to make this dish.
Preparation Time: 25 mins
Cooking Time: 10 mins
Serves : 3
INGREDIENTS REQUIRED
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Hing/asafoetida – a pinch
Tindora/Ivy gourd/Kovakkai/dondakaya – 250g
Salt
Kashmiri Red chilli powder – 1/2 tsp(optional)
For Roasting and Grinding
Oil – 2 tsp
Onion – 2 (medium-sized, thinly sliced)
Dried Red chilli – 6 (adjust to your taste, you can also use Kashmiri Red chilli for a nice colour or combine and use both )
Cumin seeds – 1 tsp
Coriander seeds – 1 tbsp
Salt
METHOD
1.Wash well the Tindora in water. Trim both ends and make a plus shape cut in it more than the halfway but not fully. The pieces should stay intact.
2. In a kadai/pan add oil. Then add the onions and saute them till they turn translucent. Add dried red chillies, Coriander seeds, Cumin seeds, salt. Saute them until the onions turn golden and all spices are roasted well.
3. Remove the Roasted ingredients from the pan. Allow them to cool down. Grind them coarsely without adding water.
4. Heat oil in the same pan or kadai. Add Mustard seeds, Curry leaves and Hing. Let the mustard seeds crackle. Then add the Tindora pieces to it. Saute them in the oil for a minute in low flame. Add a little salt. Then allow it to cook for about 5-7 minutes and stir it occasionally. Then add the ground masala, Kashmiri red chilli and salt if required to it and mix well. Sprinkle some water and mix well the veggies and masala together. And cook for 5 more minutes. Then switch off the flame.
Serve hot with white Rice and curry or with variety rice.
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