Dondakaya curry / Kovakai curry | How to make Dondakaya curry / Kovakai curry

By Priya Satheesh  |  13th May 2016  |  
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  • Dondakaya curry / Kovakai curry, How to make Dondakaya curry / Kovakai curry
Dondakaya curry / Kovakai curryby Priya Satheesh
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

93

0

About Dondakaya curry / Kovakai curry Recipe

This is a tasty and flavorful curry which is very popular in Andhra and Telangana state. This curry can be served with pappu and rice.

Dondakaya curry / Kovakai curry

Ingredients to make Dondakaya curry / Kovakai curry

  • 30 Dondakaya / Ivy gourd / Kovakai, sliced
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera / Cumin seeds
  • 1 tbsp Groundnuts / peanuts
  • 1 tsp urad dal
  • A pinch of hing
  • 2 onions, sliced
  • 2 green chillies, sliced
  • 3 Springs of curry leaves
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp Cumin / jeera powder
  • 1 tsp coriander powder
  • salt to taste
  • To roast and grind :
  • 1/4 cup coconut pieces, finely chopped
  • 1 tsp sesame seeds
  • 1 tbsp ground nuts

How to make Dondakaya curry / Kovakai curry

  1. Dry roast and grind the given ingredients. Make a fine paste by adding a little water. Keep aside
  2. Heat oil in a pan / kadai and add mustard seeds.
  3. Once it starts spluttering, add jeera seeds followed by peanuts, curry leaves, urad dal and hing powder.
  4. Fry and add the sliced onions along with green chillies.
  5. Saute till the color of onions changes into light brown and add the sliced ivy gourd pieces.
  6. Mix well and cook it for a couple of minutes.
  7. Now add the masala powders (Turmeric, Chilli, Coriander and Jeera ) along with the required amount of salt.
  8. Cook it for a minute and add 2 tbsp of water.
  9. Cover the pan and cook till the vegetables get cooked and turn dry.
  10. Add the coconut paste and mix well.
  11. Cook it again for 5 minutes or till the paste blends well with the vegetables.
  12. Once done, remove from the flame and serve with hot rice.

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