Ivy Gourd Fresh Coconut Curry / Dondakaya Pachi Kobbari Kura


Ivy Gourd Fresh Coconut Curry / Dondakaya Pachi Kobbari Kura

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 2


  • 1/4 kg Tindora / Dondakayalu
  • 2 sp grated Coconut
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli Crocked
  • Curry Leaves
  • 2 sp Oil


  1. Wash and cut tindora into thin and lengthwise pieces.
  2. Cook on stove top with enough salt & turmeric powder.
  3. When done remove from flame and drain.
  4. Heat oil in a pan add popu ingredients and fry.
  5. Once done add curry leaves, cooked dondakaya pieces & stir.
  6. Then add coconut, red chilli powder and mix well.
  7. Cover and cook on low flame for a couple of mins.
  8. Remove from heat and transfer into a serving bowl.
  9. Dondakaya pachi kobbari kura is ready to serve.


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