- Wash and chop the ivy gourd into thin long strips and set aside. Heat oil in a pan and add the mustard seeds, chana dal and urad dal. Let them splutter and turn golden brown color. Add the curry leaves and fry for a couple of seconds. Then add the sliced ivy gourd, salt and turmeric powder and combine well. Saute for a couple of minutes and reduce the flame to low. Cover the pan with a lid and cook until pieces are soft. Now remove the lid and fry the tindora until the edges are slightly crisp and shrinks. Finally add the red chilli powder and coconut and fry for a minute. Remove from the flame and serve hot with rice.
Dondakaya kobbari karam
#myrecipe
By Sai Charan
Feb, 18th
556
Servings
4 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- Ivy gourd
- Coconut
- Red chilli
- Turmeric powder
- Mustard
- Chana dal
- Urad dal
- Curry leaves
- Oil
- Salt
