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.