🇮🇳 Indian Vegetarian

Dondakaya Palli Kura

Name: Dondakaya Palli Kura
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 Lemon; 1/2 cup, roasted Peanuts; 1 tsp Red Chili Powder; 1 tsp Sesame Seeds; 2 cups, slit Ivy Gourd (Kovakkai)

🇮🇳 Indian

Telugu ivy gourd stir-fried with roasted peanut crumble. A one-pan weeknight sabzi that asks for little and gives a lot. Serve hot with rotis, dal and a wedge of lemon.

Prep 10 min Cook 29 min Serves 4 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Lemon1
Peanuts1/2 cup, roasted
Red Chili Powder1 tsp
Sesame Seeds1 tsp
Ivy Gourd (Kovakkai)2 cups, slit

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Pat the ivy gourd (kovakkai) dry and chop it into similar-sized chunks — dry surfaces brown better.
2
Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.
3
Add ginger garlic paste, cook out the raw smell, then bloom the turmeric, chili and coriander in the oil.
4
Fold in the ivy gourd (kovakkai) with the peanuts, sprinkle in a tablespoon of water, cover and steam until just done.
5
Kill the heat, stir through the cilantro and the sesame seeds, and rest five minutes before serving.

Chef's tip

Roasted peanut powder stirred in at the end adds body without cream.

Cook it with your pantry → Share this page: /dish/30165

Watch how it's made

Video: Dondakaya palli masala vepudu | Super Chef | 30th March 2017 | Full Episode · on YouTube