Dondakaya/Ivy guard is a very tasty vegetable and is a favorite of many.. Usually.., “Dondakaya fry” is a hit version of Dondakaya 🙂 Always wanted to try out something else unlike fry.. a wet curry with Ivy and one day, started with it choosing Tomato masala gravy. The tender fried Ivy and the flavored Tomato gravy complimented each other in the combo and gave out a rich taste to the dish. And here.., it’s all before U.. let me here from you too.. 🙂 Happy Cooking!!
Tindora (Dondakaya/Ivy Gourd) – 500gms
Big Tomatoes – 2 (cut into pieces)
Large Onion – 1 (Chopped into medium sized pieces)
Green Chillies – 3 Medium sized
Garlic cloves – 3
Ginger paste – 1 tbsp
Cashew nuts – 10
Pea nuts – 10
Poppy seeds – 1 tbsp (soaked in water for 20 min)
Cloves – 2
Shahjeera – 1 tbsp
Red chilli powder – 1 tbsp
Dhaniya powder – 1 tbsp
Garam Masala – 1/2 tbsp
Cut Tindora into long pieces and keep aside.
1. Heat a wide bottomed pan with a 1/2 tbsp oil.
2. Once the pan starts smoking, add in the cloves, Garlic cloves, Green chillies, Cashew nuts and Peanuts. Finely fry them.
3. Add chopped onion and fry them until they turn transparent. Now add ginger paste, mix well and after a while, add chopped tomatoes.
4. When tomatoes become tender, remove the pan from flame. Let it cool and grind the complete mixture along with soaked poppy seeds. Keep the masala paste aside.
Curry Preparation :
1. Heat the oil in a pan again. Add shahjeera and once they start popping out, add Tindora slices and sprinkle sufficient salt for the slices. Let them fry and become tender.
2. Now, add the masala paste and pour some water. Mix the content well enough and close the lid.
3. Let it cook for 3 min and then add Red chilli powder, Dhaniya powder, Garam masala, Salt and a pinch of turmeric. Mix well and close the lid again. Cook for 5 min and remove from the flame.
4. Serve hot with White Rice/Rotis.
Garnish the curry with some cilantro(If desired, garnish with some fried garlic pieces) .
Note: Spices quantity can be altered according to taste.