Tondli (Donda Kaaya) Masala Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
• STEP 4.Add the chopped ivy gourd and mix well. Cover and cook for 10-15 minutes until the ivy gourd is tender.
• STEP 5.In a separate pan, dry roast grated coconut until golden brown. Grind it into a fine paste with some water.
• STEP 6.Add the coconut paste to the cooked ivy gourd and mix well. Cook for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

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 red chili powder.
• For a richer flavor, you can also add a tablespoon of tamarind pulp to the curry.

Storage and Serving

• Tondli Masala can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and garnish with fresh coriander leaves.
• Serve hot with roti or rice for a delicious and satisfying meal.