Friday, 25 January 2013

Dondakaaya Pallila koora / Ivy gourd curry

Ivy Gourd - Gentleman's toes. Isn't it interesting., It has got lots of medicinal values which controls diabetes. The leaves of Ivy gourd are applied on the skin for the wounds. 

We can make lots of recipes using these little wonders. Today, I have prepared a gravy variety which can be served with either rice or chapathi. The ivy gourd is sauted and cooked in peanut sauce.

For the peanut masala

Onion chopped and  fried in oil until transparent– 1 small
Roasted and skinned Peanuts – 3 tbsp
Roasted Sesame seeds – 1 tbsp
Green chilli – 3-4
Garlic – 2-3 cloves
Coriander powder
Chilli powder – 1 tsp
Aamchur powder -1/4 tsp (optional)

Grind all the above into smooth paste by adding some water

Slit the ivy gourds length wise by keeping one end intact.
Fill each one with the peanut masala.

Heat a broad pan with 1 ½ tbsp of oil.
Add 1/2 tsp of mustard seeds, few curry leaves and 1 tsp of chana daal.
Add the ivy gourd and fry them for a while by adding some salt and turmeric.

If you want, you can par boil them. As I like them crunchy., I have added them directly.

When they leave the raw aroma, add the peanut masala paste and fry for a minute.
Pour 1 – 1 ½ cup of water and cook under medium flame by covering the pan.

When the oil gets separated sprinkle some chopped coriander and remove from the fire.
Leave it for a while to get it thickened by covering the pan with the lid.
You can have this with rice or roti.

Ivy gourd in peanut sauce

No comments:

Post a Comment