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Ivy Gourd Tomato Masala

24 Feb

Dondakaya Tomato Masala.

Tindora / Ivy Gourd is sliced and fried in oil along with onion. They are then cooked with chopped tomatoes along with freshly ground spice powder. Serve ivy gourd tomato masala with steamed rice or with roti.
Makes: around 6 Servings of Ivy Gourd Tomato Masala.


Tindora 1 1/2 Cups Sliced
Tomato 4 Medium
Onion 1 Large
Ginger Garlic Paste 1/4 tsp
Coriander Seeds 1 tsp
Urad Dal 1 Tbsp
Whole Red Chiles 2
Red Chili Powder 1/4 tsp
Salt to Taste


Cumin Seeds 1/4 tsp
Cloves 1
Cardamom 1
Bay Leaf 1
Oil 2 tsps

Method of preparation:

Peel and slice the onion.
Wash, remove ends and slice the tindora.
Wash and finely chop the tomatoes.

Heat a pan on low heat, add urad dal and coriander seeds fry till dal turns light golden color.
Add the red chiles and a drop of oil and fry till red chiles are crisp.
Cool the ingredients to room temperature and grind into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start spluttering, add sliced onion.
Fry till onion is translucent, add sliced tindora.
Cook covered for couple of minutes till tindora is little soft.
Uncover, add ginger garlic paste and fry for few minutes till tindora starts to turn brown around the edges.
Stir in chopped tomatoes, ground spice powder, red chili powder and salt.
Add half a cup of water if necessary and cook on medium flame till tomatoes are mushy.
Adjust seasonings and serve ivy gourd tomato masala with steamed rice or with roti.
Notes: Make sure ivy gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chili powder.
Variations: Garnish with cilantro if desired. Check tindora kurma recipe here.
Other Names: Ivy Gourd Tomato Masala, Dondakaya Tomato Masala.