Dandakaya Curry- Want to give everyday curries a special touch? Then try this Andhra style.
The Curry, Fry and Chutney we make with Ivy Gourd are familiar to everyone. But this is a different kind of recipe and tastes so good that you would want to make it every day.
There is no need for either Onions or Garlic for this Gourd Curry. I have not used them as they do not go very well with this recipe. But if you feel they are a must, then you could add them. More than anything else, this Curry can be made in an instant.
INGREDIENTS
- 500 gms Tender Ivy Gourd pieces (round, thinly sliced)
- Salt
- 1/4 tbsp Turmeric
- Water – sufficient to immerse the vegetable pieces
- For Coconut Spice
- 1 tbsp Mustard Seeds
- 1 tbsp Black Gram
- 1 tbsp Raw Bengal Gram
- 1 tbsp Cumin Seeds
- 7 – 8 Red Chillies
- Raw or Desiccated Coconut – half
- For Curry
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 Sprig Curry leaves
- Salt – to taste
INSTRUCTIONS
- Put the Round, thin sliced pieces of tender Ivy Gourd, add Salt and Turmeric and pour water enough to immerse the pieces. Cook on kadai on a low flame and remove.
- Add the ingredients for Coconut Spice one by one to the pan. Start with Mustard Seeds add Raw Coconut at the end and fry. Once it is cool, grind the mixture into a powder
- Heat oil, add Mustard Seeds and curry leaves and fry.
- Add the coarse Coconut Spice Powder and cook.
- Once the oil separates, add the cooked Ivy Gourd pieces, straining the water, and cook slowly in for 4-5 minutes.
- Add garlic and coriander powder, mix and remove.
Tips
- Ivy Gourds should be tender for the Curry to taste good.
- Ivy Gourds should be cooked in a pressure cooker on a high flame and with just one whistle. Then switch off the stove, or the pieces become too soft and shapeless.
Raw Coconut and Desiccated Coconut spices add great flavour to this lvy Gourd Curry. Dry, desiccated coconut is so delicious.