- 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. 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. This will partially cook the tindora, 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 or chapathi.
Dondakaya masala gravy
#myrecipe
By Radha Nelanti
Mar, 1st
571
Servings
4 persons
Cook Time
30 minutes
Ingredients
18
- 20
Ingredients
- Ivy gourd
- Onion
- Green chillies
- Ginger garlic paste
- Tomato
- Cumin
- Turmeric powder
- Red chilli powder
- Corinader
- Salt
- Water
- Corinader powder
- Oil
- Coconut
- Penauts
- Sesame seeds
- Poppy seeds
- Cinnamon
- Cloves
- Water
