- Dry roast raw peanuts until lightly golden, rub off the skin and set aside the roasted peanuts. Dry roast sesame seeds, poppy seeds along with cinnamon and cloves until slightly crisp and then add the dry coconut roast until light golden. Let this cool completely and then grind to make a fine powder.With water. To make the gravy Wash the tindora, trim the edges and make crisscross cut. Heat oil in a pan and temper with cumin seeds, curry leaves and green chilies. Add onions and saute until lightly soft. Add ginger garlic paste and fry until the raw smell leaves. Now add the tindora strips, cover and cook for 5 minutes over low medium flame. Then add tomatoes along with turmeric powder, coriander powder, red chili powder, salt and the reserved masala paste. Fry well until the oil separates. Now add water and mix well. Cover and cook again for another 3 minutes. Garnish with coriander and curry leaves. Serve hot with roti, chapathi,rice.
Dondakaya masala gravy
#myrecipe
By Shaalini Shaalu
Feb, 21st
598
Servings
4 persons
Cook Time
25 minutes
Ingredients
19
- 21
Ingredients
- Ivy gourd
- Onion
- Green chillies
- Ginger garlic
- Tomato
- Cumin
- Curry leaves
- Turmeric powder
- Red chilli powder
- Corinader powder
- Salt
- Water
- Corinader
- Oil
- Peanuts
- Coconut
- Sesame seeds
- Poppy seeds
- Cinnamon
- Cloves
- Water
