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Wednesday, January 9, 2013

Ivy Gourd Fresh Coconut Curry / Dondakaya Pachi Kobbari Kura



                                         

Ingredients :

  • 1/4 kg Tindora / Dondakayalu
  • 2 sp Grated Coconut
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • Salt to taste

For Popu :

  • !/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli Crocked
  • Curry Leaves
  • 2 sp Oil

Method :

  • Wash and cut dondakayalu into thin and lengthwise pieces.
  • Cook on stove top with enough salt & turmeric powder.
  • When done remove from flame and drain.
  • Heat oil in a pan add popu ingredients and fry.
  • Next add curry leaves, cooked dondakaya mukkalu and stir.
  • Then add coconut, red chilli powder and stir.
  • Cover and cook on low flame, cook for couple of mins.
  • Remove from heat and transfer into a serving bowl.
  • Dondakaya pachi kobbari kura is ready to serve. 





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