Andhra ivy gourd/dondakkaya curry Recipe

Cooking Directions

• STEP 1.Wash and trim the ends of the ivy gourds, then cut them into thin slices.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until they turn golden brown.
• STEP 4.Add the sliced ivy gourds and cook for a few minutes until they become tender.
• STEP 5.In a separate bowl, mix tamarind pulp, turmeric powder, red chili powder, and salt with water.
• STEP 6.Pour the tamarind mixture into the pan and mix well with the ivy gourds.
• STEP 7.Cover the pan and let the curry simmer for about 10-15 minutes on low heat.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose tender ivy gourds for better taste and texture.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can add a pinch of jaggery or sugar to balance the tanginess of the tamarind.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency by adding a little water if needed.
• Serve the Andhra Ivy Gourd Curry as a main course with steamed rice or as a side dish with roti.