Dondakaya Endu Kobbari Kura / Tindora Curry with Dry Coconut / Ivy Gourd Curry

Ingredients

• 1 cup chopped Ivy Gourd/Dondakayalu
• 1 Onion roughly chopped
• 1 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• fistful Dry Coconut Pieces
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli
• Curry Leaves
• 2 sp Oil

Instructions

1. Boil 2 cups of water and add the sliced ivy gourd, turmeric powder, salt to it and cook till the pieces are soft. When done strain them and keep aside.

2. Meanwhile grind coconut and red chilli powder into a coarse powder.

3. Then add in chopped onion and grind into a coarse paste.

4. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, ground onion paste and stir-fry for a min on low flame. Add in little salt for ground paste and stir well.

5. Then add cooked tindora pieces and mix very well. Let it cook on low flame for a couple of mins and then transfer into a serving bowl. Now tindora dry coconut curry is ready to serve, serve it with steamed white rice.