Dondakaya curry/kovakai curry Recipe

Cooking Directions

• STEP 1.Wash and chop the ivy gourd into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add chopped tomatoes and cook until they turn mushy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the chopped ivy gourd and cook until they are tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to choose fresh and tender ivy gourd for the best taste.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a variation, you can also add coconut milk to make the curry creamy and rich.

Storage and Serving

• Leftover dondakaya curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and add a splash of water if needed to adjust the consistency.
• Serve the curry hot with steamed rice or roti for a delicious and satisfying meal.