Ivy Gourd with Ginger

24 Jul

Dondakaya Allam Karam


Ivy Gourd / Tendli 15-20
Green chillies 4-6
Ginger 1 inch piece
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Oil 1 tbsp
Salt to taste

Method of preparation:

Wash, remove ends and chop tendli vertically twice.
Peel ginger, remove stems and wash green chillies.
Lightly grind ginger with green chillies in a spice blender.

Heat oil in small wok, add urad dal, mustard seeds, cumin seeds and broken red chillies.
When dal turns light brown, add sliced tendli and salt.
Cook covered on medium flame until the tendli turns soft without getting mushy.
Uncover, add ginger green chili paste and stir.
Fry until the rawness of green chili is gone.
Serve hot with rice or roti.

Don’t overcook tendli (tindora).

3 Responses to “Ivy Gourd with Ginger”

  1. Jyothi July 24, 2008 at 9:55 am #

    Hi Raji! great dish… this is completely new for me. Just love it…very tempting and nice photo…thanks for sharing..

  2. anupama July 31, 2008 at 2:19 pm #

    Nice recipe! I never tried dondakaya with allam. Will definetely try.


  1. Tangy Tindora with Coconut | Talimpu - June 15, 2009

    […] if you wish and garnish with chopped cilantro. Other tindora recipes include Tindora with Onion, Ivy Gourd with Ginger etc… Other Names: Dondakaya Pulla Kura, Kovakkai Curry.SHARETHIS.addEntry({ title: “Tangy […]

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