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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

Dondakaya Pulusu – Ivy gourd in tamarind sauce

Dondakaya Pulusu – Ivy gourd in tamarind sauce

Ingredients

16
4 servings

Instructions

  1. 1

    Soak the tamarind in 2 cups of warm water for 10 mts. Extract juice and keep aside.<br

  2. 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.<br

  3. 3

    Toss them for a few seconds and don't allow the fenugreek seeds to burn, they should turn slightly red.<br

  4. 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.<br

  5. 5

    Add dhaniya powder, salt and chilli pwd. Add the tamarind juice and grated jaggery and cover with lid and cook on medium heat.<br

  6. 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.:)

Ingredients:Ivy Gourd·దొండకాయ

About This Recipe

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.:)