Dondakaya Pulusu – Ivy gourd in tamarind sauce


Murali, an avid foodie, techie geek, ace photographer, studying film-making, presently working in Australia and a close family friend wanted to share one of his favorite recipe and asked me if he could do a guest post. I am more than happy to oblige with his request.:)

I’m sharing one of my favorite recipe using tindora, dondakaya pulusu, where dondakaya is simmered in a sweet and sour tamarind sauce.

Dondakaya Pulusu Recipe
Prep & Cooking Time: 30 mts

Ingredients:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp grated ginger

2 garlic cloves, crushed

2 red dried chillis, de-seed

1/2 tsp fenugreek seeds

10-12 curry leaves

2 onions, finely chopped

pinch of turmeric

salt to taste

1 tsp chilli pwd

1 tsp daniya pwd

1/2 kilo tindora, finely sliced

small lemon sized tamarind ball (extract juice)

1 tbsp grated jaggery

Procedure:
1 Soak the tamarind in 2 cups of warm water for 10 mts. Extract juice and keep aside.
2 Heat oil in a skillet and when hot, add the mustard seeds and let them splutter, add cumin seeds, ginger, garlic, fenugreek seeds, red dried chilli and curry leaves.
3 Toss them for a few seconds and don’t allow the fenugreek seeds to burn, they should turn slightly red.
4 Add the onions and saute till brown, add turmeric. Now add the tindoora pieces (cut lengthwise) and fry for two minutes and cover with lid and cook on medium heat.
5 Add dhaniya powder, salt and chilli pwd. Add the tamarind juice and grated jaggery and cover with lid and cook on medium heat.
6 Cook till the tindoora turns soft and the sauce thickens.

You can serve with rice or chapathi. Hope you enjoy this recipe as much as I did in preparing and presenting it to you. Thank you, Sailaja.:)

Dondakaya Pulusu – Ivy gourd in tamarind sauce

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  ivy gourd

By
Published:

9 thoughts on “Dondakaya Pulusu – Ivy gourd in tamarind sauce

  1. Murali, Sailu, I’ve never come across dondakaya in pulusu, very unusual. Which part of AP is this dish from?

    I’m not really sure, Sra, my mother makes this and she makes a + slit in the dondakaya (like for stuffed curries) and its way more tasty than mine.:)

  2. Sailu,

    I love your recipes.I’ve tried a few at home and my husband just loved them.I check in regularly.Only one thing I have to say is you have several links in the right side of page but when I click on sth say “Andhra recipes(90)” it’d display only 2 or 3 and not all 90 recipes.Also if I search for a particular dish it doesn’t come up.Am I missing sth here?Other than thses I love your style of cooking.

  3. This looks really yummy, surely gonna try. Thanks Murali and Sailu. I shud say, I have been trying lots of your recipe’s and they are great.

  4. hai sail,
    how r u.first time i am preparing ur recipes like soya chunks biryani&4 types podis&rice dishes coconut milkrecipe it taste was amazing.
    ur each recipe never hered.i tried all most 25 recipes.in first preparation very succ.i think ur andhra girl.inka meeru kotta kotta vantalu chesi maku choopinchali. love u sailu. thank u sooooooooo much.i tried every recipe first taste person is husb.1st experment succ ani nannu pogutunte its not saying.maa husb ni mee recipe dwara i win.

Leave a Reply

Your email address will not be published. Required fields are marked *