INGREDIENTS
- 250–300 gms tendli (ivy gourd), washed and cut (as shown in the picture)
- 2 tbsp peanuts
- 1 tbsp grated coconut
- 1 tbsp poppy seeds
- 1 small cinnamon stick
- 2–3 cardamom pods
- 3–4 cloves
- ½ tsp cumin (jeera) seeds
- 4–5 cashews
- 1 tsp coriander seeds
- Oil
- Small piece of tamarind
- 1 bay leaf
- ¼ tsp cumin (jeera)
- 1 onion, sliced
- 2–3 green chillies, slit
- Curry leaves
- 1 tsp ginger-garlic paste
- 1 tomato, chopped
- ¼ tsp turmeric powder
- 1½ tsp red chilli powder
- Salt to taste
- Water as required
- Fresh coriander leaves for garnish
INSTRUCTIONS
- Heat a pan.
- Dry roast the peanuts.
- Add the coconut and continue roasting.
- Add the poppy seeds, cloves, cardamom, cinnamon, cashews, coriander seeds and cumin seeds.
- Dry roast until fragrant.
- Cool the mixture, add the tamarind and grind into a smooth paste using a little water.
- Heat oil in a pan and shallow fry the tendli (covered) until almost cooked and slightly softened.
- In the same pan add the bay leaf, cumin seeds, green chillies, onions and curry leaves. Sauté well.
- Add the ginger-garlic paste and continue to sauté.
- Add the chopped tomatoes and cook until softened.
- Add the prepared masala paste and fry for 1–2 minutes until oil begins to separate.
- Add turmeric powder, red chilli powder and salt.
- Cook for about 1 minute.
- Add water and bring the gravy to a simmer.
- Once it starts boiling, add the fried tendli.
- Mix well, cover and cook over medium heat for 7–8 minutes.
- Finish with fresh coriander leaves.
- Your delicious Dondakaya Masala Curry is ready.
- Serve hot with rotis, chapatis or steamed rice.
SPICE LEVEL
🌶🌶 Medium
