Dondakaya Kobbari Karam Vepudu Recipe:
Preparation & Cooking Time : 25 – 30 mins
Serves: 4 persons
Ivy Gourd / Tindora: 15
Dry Coconut Powder: 2 – 3 tbsp
Red Chilli Powder: ½ tsp or to taste
Turmeric Powder: ¼ tsp
Mustard Seeds: ½ tsp
Chana Dal: ½ tsp
Urad Dal: ½ tsp
Curry Leaves: 1 sprig
Salt to taste
Oil: 1.5 tbsp
1. Wash and chop the ivy gourd into thin long strips and set aside.
2. Heat oil in a pan and add the mustard
seeds, chana dal and urad dal. Let them splutter and turn golden brown
|Ragi Roti, Tindora Curry, Boondi Raita, Palakura Pappu, Drumstick Rasam, Lemon Rice, Gongura Pickle, Rabri Jamuns, Yogurt, Rice and Ghee|
3. Add the curry leaves and fry for a couple of seconds.
4. Then add
the sliced ivy gourd, salt and turmeric powder and combine well.
for a couple of minutes and reduce the flame to low. Cover the pan with a
lid and cook until pieces are soft.
6. Now remove the lid and fry the
tindora until the edges are slightly crisp and shrinks.
7. Finally add the
red chilli powder and coconut and fry for a minute.
8. Remove from the
flame and serve hot with rice.
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