Dondakaya Kobbari Karam Vepudu Recipe:
Preparation & Cooking Time : 25 - 30 mins
Serves: 4 persons
Ingredients:
Ivy Gourd / Tindora: 15
Dry Coconut Powder: 2 - 3 tbsp
Red Chilli Powder: ½ teaspoon 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
Method:
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
color.
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| 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.
5. Saute
for a couple of minutes and reduce the flame to low. Cover the pan with a
lid and cook until pieces are soft.
 |
| Boondi Raita |
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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kumars kitchen says
such a lovely array of delicious home style dishes, makes us drool over the plate 🙂
Saranya Balaji says
lovely spread...delicious tindora...
Rani Acharyulu says
Lovely platter.....dondakaya stir fry looks delicious in that cute cup.
Chitz says
A yummy looking platter.. Am drooling.. Tindora is one of my fav veggie.. Loved the recipe !
Chowder Singh says
I love Dondakai. It's one of the most underrated Indian vegetables.
Shravani K says
awesome presentation am feeling hungry after seeing this pic....
Hari Chandana P says
Thank you! 🙂