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250 gms – dondakaya ( tindora, Indian ivy gourd, kundru
Oil – 1 tab sp
Salt to taste
For powder:-
Ground nuts – 1tab sp
1 tea sp – coriander seeds
1 tea sp – cumin seeds
5-6 dry red chilies or according to your taste
1/2 tea sp sesame seeds
Dry coconut greeted – 1 tab sp
For tempering:-
1/2 tea sp – mustard seeds
A few curry leaves
1/2 tea sp – turmeric powder
Wash the vegetable in water and dry in the shade or wipe with a kitchen towel and cut in to small round pieces and add salt and turmeric powder cook the vegetable in steam for 5 minutes
In the mean while fry coriander seeds, cumin seeds, dry red chilies, ground nuts, sesame seeds, and dry coconut, fry these ingredients in a fry pan with out oil till good aroma comes out then take off the flame and grind in to a coarse powder keep a side
Heat oil in a deep frying pan add mustard seeds and curry leaves then add cooked vegetable fry till golden colour it will take 10 – 15 minutes
Just before removing from fire add ground powder and stir for 2-3 minute and remove from fire and serve hot with plain rice and rasam
This curry will go very well with dal rasam or pesara pappu charu
Oil – 1 tab sp
Salt to taste
For powder:-
Ground nuts – 1tab sp
1 tea sp – coriander seeds
1 tea sp – cumin seeds
5-6 dry red chilies or according to your taste
1/2 tea sp sesame seeds
Dry coconut greeted – 1 tab sp
For tempering:-
1/2 tea sp – mustard seeds
A few curry leaves
1/2 tea sp – turmeric powder
Wash the vegetable in water and dry in the shade or wipe with a kitchen towel and cut in to small round pieces and add salt and turmeric powder cook the vegetable in steam for 5 minutes
In the mean while fry coriander seeds, cumin seeds, dry red chilies, ground nuts, sesame seeds, and dry coconut, fry these ingredients in a fry pan with out oil till good aroma comes out then take off the flame and grind in to a coarse powder keep a side
Heat oil in a deep frying pan add mustard seeds and curry leaves then add cooked vegetable fry till golden colour it will take 10 – 15 minutes
Just before removing from fire add ground powder and stir for 2-3 minute and remove from fire and serve hot with plain rice and rasam
This curry will go very well with dal rasam or pesara pappu charu
16 comments:
another new version for me,..TO TRY,..LOOKS YUM,..
this version is new to me. will try in india.
masala dosa looks crispy.
Looks amazing I love food like this it is so comfoting to eat. :-)
I do something similar too..infact most of the kaais I do like this :)...your looks yummy too...
New version of ivy gourd to me and masala dosa looks yummy
I have had this so many times in Hyd, at so many functions... Really nice recipe:-)
Wow Rekha..Superb poriyal ponga...I use kootu podi at the end instead of what u have used...Shud try urs...Masala dosa crispy-a iruku...Neenga Inga irundha evlo nalla irukum...
it looks yumm.............and new dish for me....will try this for sure
New version of Dondakaya for me.......Looks delicious.....
That looks great and is sure to tingle anyone's spice-buds :)
my fav veg...adding groundnut makes the sidedish very delicious..its tempting pic
Good tindora recipe with masala... will surely try this:)
very nice entry, look gooood. Love ur masala dosa !!!
wow! looking yummy!
added u to my blogroll!
I really like when people are expressing their opinion and thought. So I like the way you are writing
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