- Put the long, thin sliced pieces of tender Ivy Gourd, add Salt and Turmeric and pour water enough to immerse the pieces. Cook to one whistle on a high flame and remove. Add the ingredients for Coconut Spice one by one to the pan. Start with Mustard Seeds and add Raw Coconut at the end and fry. Once it is cool, grind the mixture into a powder. Heat oil, add Mustard Seeds, Curry leaves and fry. Add the coarse Coconut Spice Powder, add Tamarind Juice and cook until the oil separates. Once the oil separates, add the cooked Ivy Gourd pieces, straining the water, and cook slowly in Tamarind Juice for 4-5 minutes. Add some Jaggery, mix and remove. Serve hot.
Dondakaya mudda kura
#myrecipe
By Shaalini Shaalu
Jan, 29th
697
Servings
4 persons
Cook Time
20 minutes
Ingredients
12
- 14
Ingredients
- Ivy gourd
- Salt
- Turmeric powder
- Water
- Mustard
- Cumin
- Urad dal
- Chana dal
- Red chilli
- Coconut
- Curry leaves
- Tamarind juice
- Salt
- Jaggery
