Sivanis Kitchen

Dondakaya Menthi Karam Kura / Ivy Gourd Curry With Spicy Menthi Karam – Dry Curries

Dondakaya Menthi Karam Kura / Ivy Gourd Curry With Spicy Menthi Karam – Dry Curries

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 2

Ingredients

  • 1 cup chopped Tindora/Ivy Gourd/Tindli
  • 1 pinch Turmeric Powder
  • 2 sp Spicy Menthi Karam
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 2 Red Chillies
  • few Curry Leaves
  • 2 sp Oil

Instructions

  1. Wash and trim the edges of the tindora/dondakayalu and slice them lengthwise. Cook them on the stove over medium heat along with salt and turmeric powder. Once cooked drain them and keep aside.
  2. Heat oil in a pan add popu ingredients and fry, once done add curry leaves and fry for 2 secs. Add cooked ivy gourd pieces and stir-fry for a while. Then add menthi karam powder and mix everything well, close the lid and cook for a couple of mins on low flame. Now tindora/dondakaya menthi karam curry is ready, transfer into a serving bowl and serve with rice. See previous post for Menthi Karam Powder.
http://www.sivaniskitchen.com/dondakaya-menthi-karam-kura-ivy-gourd-curry-with-spicy-menthi-karam-dry-curries/

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