Dondakaya Ulli Karam

Name: Dondakaya Ulli Karam
Cuisine: Indian
Ingredients: 300-400 gm Gourd / Tindora, steamed; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1-2 onion, sliced; 8-10 garlic cloves; 7-8 red chilies; 3 tbsp. oil; pinch asafoetida; 1 tsp mustard seeds; 1 sprig curry leaves; to taste salt; 1 tsp lime juice; 1-2 tbsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#indiankitchen - This hot and spicy Andhra style Ivy Gourd curry goes extremely well with hot steamed rice or chapati. Those who are not a fan of this humble veggie like me, will definitely fall for this yummy stir fry side dish. This is a very easy and a quick recipe with appetizing flavours. #goldenapron

Bethica Das @kitchen_flavours

Saved

Ingredients

300-400 gmGourd / Tindora, steamed
1 tbspcoriander seeds
1 tspcumin seeds
1-2onion, sliced
8-10garlic cloves
7-8red chilies
3 tbsp.oil
pinchasafoetida
1 tspmustard seeds
1 sprigcurry leaves
to tastesalt
1 tsplime juice
1-2 tbspcoriander leaves, chopped

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Steps

1

Heat 1 tbsp. oil and saute the onion, red chilies, garlic, coriander seeds, cumin seeds and a pinch of salt till they turn slightly brown. Keep aside to cool and grind to a coarse paste.
2

Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Saute for a few seconds. Add the steamed Ivy Gourd & salt to taste. Saute for 2-3 minutes.
3

Add the ground paste & combine everything well. Stir fry for 2 minutes.
4

When done, switch off the flame and add lime juice and coriander leaves.
5

Serve as a side dish with hot steamed rice or chapatis.