Dondakaya Kobbari Kura / Ivy Gourd Poriyal / Tindora Coconut Curry / kovakkai Poriyal
Print ThisIngredients
- 1 cup chopped Tindora/Dondakaya Mukkalu
- 2 sp grated Fresh Coconut
- 1/2 sp Red Chilli Powder
- 1 pinch Turmeric Powder
- enough Salt
For Popu :
- 1/4 sp Mustard Seeds
- 1/4 sp Chana Dal
- 1/4 sp Urad Dal
- 1 Red Chilli crocked
- few Curry Leaves
- 2 sp OIl
Instructions
Wash and trim the edges of the tindora/dondakayalu and slice them lengthwise. Cook them on stove over medium heat along with salt and turmeric powder. Once cooked drain them and keep aside.
Heat oil in a pan add popu ingredients and fry, once done add curry leaves and fry for a while. Then add cooked ivy gourd pieces and stir-fry for a couple of mins.
Then add grated fresh coconut, red chilli powder and mix everything well, close the lid and cook for a couple of mins on low flame. Now Tindora/Dondakaya Coconut Curry is ready, transfer into a serving bowl and serve with rice.
