DONDAKAYA ULLI KARAM CURRY

                                             

                        

       

 

 I'm fond of vegetable curries from the Andhra cuisine- its spicier and comprises a slew of ingredients and sometimes,it involves an elaborate cooking procedure. But considering the unique flavour,the effort is worth it. I have prepared many different vegetable curries from the Andhra cuisine and hence have developed an affinity for it. I especially love these curries with plain rice. Dondakaya is a Telugu word for Ivy gourd and ulli means onion. This curry too pairs well with plain rice.You can adjust the chillies according to your spice tolerance levels. Ivy gourd can be slit into any shape-  I always prefer the roundels.

 

 

 INGREDIENTS TO ROAST & GRIND :

CORIANDER SEEDS- 5 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 5 NOS

GARLIC CLOVES- 5-6 N0S

CHOPPED ONION- 1

TAMARIND- GOOSEBERRY SIZE

OTHER INGREDIENTS :

IVY GOURD- 600 GRAMS

SALT TO TASTE

OIL- 1 TBSP

TURMERIC POWDER- 1/4 TSP

PROCEDURE :

1. Clean ivy gourd and trim both the ends.Chop it into roundels or any shape of your choice and keep it aside. 

2. In a pan heat oil and transfer the chopped ivy gourd over it. Add salt and cook in medium flame with lid covered.

3. When the veggie is cooked switch off the flame.

4. Mean while in an another pan,ad a teaspoon of oil and roast coriander seeds,cumin seeds,red chillies,garlic cloves,chopped onions and fry well.At last add tamarind piece and fry till it softens. Allow the contents to cool.

5. In a mixer jar transfer the roasted and cooled contents along with water and grind to paste.

6. Now add the ground paste over the sauteed veggie and fry till the paste blends well and oil starts leaving the sides.