3. Next add in the kovakkai. Slice the kovakkai into 4 slices till its ¾ length. Don’t slice it fully. Add the kovakai to the pan and cover and cook in a medium flame for 5 mins. Meanwhile add the roasted ingredients to a blender, to this add in the roasted deskinned peanuts along with ⅓ cup water and grind it to a fine paste.
4. Now add in the ginger garlic paste and saute till raw smell leaves .Next add the turmeric powder, Chilli powder and Salt.
5. Mix well and cook till the masala blends together. Next add in the tomatoes mix well and then cover and cook for another 2 mins.
6. Next add in the ground paste along with 1 cup of water. Mix well and then cover and cook in a low flame for 10 mins stir in regular intervals and then open and cook till the desired gravy consistency is reached. Finally garnish with coriander leaves and switch off the flame.
Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
Standard 1 cup measures 240 ml
Ingredients
- Kovakkai / Ivy gourd – 25
- Oil – 3 tbsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Channa Dal – ½ tsp
- Urad Dal – ½ tsp
- Green Chilli – 2
- Onion – 2
- Curry Leaves – 1 spring
- 1 tsp Ginger garlic paste – 1 tsp
- Tomato – 2
- Salt as needed
- Turmeric powder –½ tsp
- Red Chilli powder – 1 tsp
- Water - ⅓ cup + 1 cup
- Coriander leaves to garnish
To Roast and Grind:
- Coriander Seeds – 1 tsp
- Sesame Seeds / Til – 2 tsp white
- Cardamom pods – 2
- Cloves – 2
- Roasted Peanuts - ⅓ cup
Instructions
- In a pan dry roast the coriander seeds. Sesame seeds, along with cardamom pods and Cloves until fragrant and switch off the flame. Allow it to cool down completely.
- Meanwhile heat another pan with oil once its hot add Mustard seeds, cumin Seeds, Urad Dal and Channa Dal. Let them splutter also add curry leaves. To this add in the onions and saute till glossy.
- Next add in the kovakkai. Slice the kovakkai into 4 slices till its ¾ length. Don’t slice it fully. Add the kovakai to the pan and cover and cook in a medium flame for 5 mins. Meanwhile add the roasted ingredients to a blender, to this add in the roasted deskinned peanuts along with ⅓ cup water and grind it to a fine paste.
- Now add in the ginger garlic paste and saute till raw smell leaves .Next add the turmeric powder, Chilli powder and Salt.
- Mix well and cook till the masala blends together. Next add in the tomatoes mix well and then cover and cook for another 2 mins.
- Next add in the ground paste along with 1 cup of water. Mix well and then cover and cook in a low flame for 10 mins stir in regular intervals and then open and cook till the desired gravy consistency is reached. Finally garnish with coriander leaves and switch off the flame.
Notes
- Add water as per your consistency you need the gravy.
- Goes well with rice as well as roti.
- Adjust the spices as per your taste preference.
Durga
I tried this out. It turned out very well. It can be done without peanuts also.