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Clean tindora with salt water or with plenty of water and remove chemical sprays.
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Slit ivy gourd into four halves making sure that legs do not tear apart.
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At this point, we can stuff masala paste or keep it aside to cook separately.
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Let’s now prepare masala paste. Dry roast spices independently till we observe their independent aroma or else add one by one.
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In a pan dry roast cinnamon sticks, peanuts, coriander seeds, green cardamom, dry coconut and sesame seeds.
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Transfer to a wide plate and let them cool to make a paste.
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Heat little oil in a pan and put tindora, sprinkle little salt and turmeric powder.
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Mix and cover the pan with a lid and cook tindora on low flame. Stir occasionally so that it doesn’t get burnt.
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By this time above roasted spices might get cooled, add them to a blender and run for a second.
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Once it turns coarse powder add green chilies, little water and grind to a soft paste.
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Add little oil to a kadai and add chana dal, mustard and cumin seeds. Saute and add onion pieces.
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Put ginger garlic paste and sauté till its raw flavor is cooked.
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Add curry leaves and tomatoes. Mix and cook for two to five minutes till tomatoes turn soft.
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Put above paste and mix. Sprinkle a pinch of turmeric powder and a little salt (as per your taste).
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Pour required water (as per the quantity of gravy you need but 1 glass gives good flavor).
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Sprinkle red chilli powder and add cooked dondakaya in masala mix.
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As mentioned in the above tips add pan cleaned water to get gravy.
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Cook for five minutes till gravy thickens by placing a lid.
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Garnish Dondakaya Masala Curry | Ivy gourd Masala Curry with coriander leaves and serve hot with chapati or steamed rice.