As I had mentioned in my Spinach Mango dal recipe, posting my second telangana style recipe which I learned from our friend. Ivy gourd is called donkaya in telugu and kovakai in tamil. This delicious curry goes perfect with any variety of rice and personally I served with curd rice. The addition of coconut paste is the key ingredient which enhances the flavor and taste of the curry.
30 Dondakaya / Ivy gourd / Kovakai, sliced
2 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tbsp Groundnuts / Peanuts
1 Tsp Urad dal
A pinch of Hing
2 Onions, sliced
2 Green chillies, sliced
3 Springs of Curry leaves
1/4 Tsp Turmeric powder
1 Tsp Red chilli powder
1/2 Tsp Cumin / Jeera powder
1 Tsp Coriander powder
Salt to taste
To roast and grind :
1/4 Cup Coconut pieces, finely chopped
1 Tsp sesame seeds
1 Tbsp Ground nuts
Dry roast and grind the given ingredients in "To roast and grind" to fine paste by adding little water.
Once done, remove and keep aside.
Heat oil in a pan / kadai and add mustard seeds.
Once it starts spluttering, add jeera seeds followed by peanuts, curry leaves, urad dal and hing powder.
Fry and add the sliced onions along with green chillies.
Saute till the color of onions changes into light brown and add the sliced ivy gourd pieces.
Mix well and cook it for couple of minutes.
Now add the masala powders ( Turmeric, chilli, coriander and jeera ) along with the required amount of salt.
Cook it for a minute and add 2 tbsp of water.
Cover the pan and cook till the veggie gets cooked and turns dry in a lower flame.
Add the coconut paste and mix well.
Cook it again for 5 minutes or till the paste blends well with the veggie.
Once done, remove from the flame and serve.
Serving Options :
Serve with hot rice or any rice varieties.