Dondakaya/Ivy guard/Tindora is a very tasty vegetable from which we can make number of varieties. Today I posting a curry which you can have with rice or chapatti.
Ingredients:
11/2 cup dondakaya slices
1/4 cup onion pieces ( 1 medium size onion)
1 tbsp chana dal
2-4 chilies
small piece of fresh/dry coconut
small piece of ginger (opt)
salt
Tempering(Tarka):
-oil 2tsp
-red chilly 1(optional)
-split urad dal 1/4tsp
-mustard seeds 1/8 tsp
-jeera 1/8 tsp
-2 curry leaves
Procedure:
-soak chana dal in water.(1/2 hr is sufficient)
-grind chilies, coconut and ginger .
-take small pressure pan/sauce pan with oil and heat it. Now add all the tarka ingredients and fry till urad dal turns into golden brown colour.
-now add onion pieces and saute for 2 min. Add dondakaya, soaked chana dal and salt and stir. Keep the grinded coconut on it. Sprinkle little water on it.
-if you are making in the pressure pan keep the lid and whistle and after 5 min when the whistle is about to come turn off the flame. In between once just move the pan up and down so that the curry will stir inside.
(if you are making in sauce pan cover it with the lid and stir occasionally till the dondakaya becomes soft.)
-after 5 min remove the lid and heat it again on high flame till the curry is dry.
-check the taste.
-if you want it more spicy, add red chili powder.
-if you want you can add chopped coriander leaves also.
Tips:
-you can add fresh or soaked peas along with dondakaya for a different taste.Avoid chana dal.
Procedure:
-soak chana dal in water.(1/2 hr is sufficient)
-grind chilies, coconut and ginger .
-take small pressure pan/sauce pan with oil and heat it. Now add all the tarka ingredients and fry till urad dal turns into golden brown colour.
-now add onion pieces and saute for 2 min. Add dondakaya, soaked chana dal and salt and stir. Keep the grinded coconut on it. Sprinkle little water on it.
-if you are making in the pressure pan keep the lid and whistle and after 5 min when the whistle is about to come turn off the flame. In between once just move the pan up and down so that the curry will stir inside.
(if you are making in sauce pan cover it with the lid and stir occasionally till the dondakaya becomes soft.)
-after 5 min remove the lid and heat it again on high flame till the curry is dry.
-check the taste.
-if you want it more spicy, add red chili powder.
-if you want you can add chopped coriander leaves also.
Tips:
-you can add fresh or soaked peas along with dondakaya for a different taste.Avoid chana dal.
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