Saturday, September 18, 2010

Dondakaya Kobbari Koora ~ Ivory Gourd Coconut Curry

"Dondakaya" is a very popular Vegetable in South India.It is aslo known as Tindora,Gherkins,Gentleman's toes (Compare  Lady's Fingers). It is eaten as a curry, by deep-frying it; stuffing it with masala and sauteing it ; or boiling it first in a cooker and then frying it. It is also used in sambaar, a vegetable and lentil-based soup.In India,I faced little difficulty while cutting these Ivory Gourd;because the hands gets change in different sticky color and my mom suggested me to apply oil to hands and chop it.Living in United states ,I always used to have these Ivory Gourd from Indian stores as Frozen Type and no need to chop the Vegetable,and made me cook easy.It also tastes good.So friends try this and enjoy the taste.

  • Ivory Gourds/Dondakayalu- 2cups slit in lengthwise (Choose Fresh Dondakayalu or Frozen )
  • Fresh Coconut Pieces-1/3 cup
  • Ginger-1 inch
  • Green chillies- 3 no small 
  • Onions-1 no chopped
  • Cilantro leaves - few handful
  • Oil-1 tbsp
  • Haldi/Turmeric/Pasupu-a pinch
  • Curryleaves- few
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
Cooking Process:
  • Keep the Chopped Onions and Dondakayalu/Tindora in a plate aside.
  • Heat a pressure cooker/ Vessel ,and pour oil in it.
  • Once the oil gets heated,add the cumin seeds,Mustard seeds,and turmeric.
  • When they starts crackles,add the chopped onions and let it cook for few mins,till they turn soft.
  • Now add the Ivory pieces in to it and allow to cook it by adding water closing the lid for few minutes by adding little water.( Put any plate to cooker or place the Cooker Lid reversely)
  • Meanwhile take a mixyjar ,add greenchilies,ginger,Coconut pieces  and salt to make a fine paste.
  • Add this paste to the Vegetable and mix up well with a spatula.
  • Allow for 3whistles,and when the pressure gets down ,Garnish with Cilantro leaves.
  • Serve this with Hot Rice.
Sending this recipe to "Dish Name Starts With D" hosted by Akila.

  • You can store the Green chilly and coconut paste, by keeping it in a air tight container in the refrigerator for 1 week.
  • If the adjustment of salt is perfect ,it may not spoil.

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