Saturday, October 24, 2015

Donda kaya curry

Wikipedia calls Donda kaya (in Telugu), Kova kaya (in Tmil), Tendli Bhaji (in Konkani) - Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd, gentleman's toes, tindora, or (misleadingly) gherkin, is a tropical vine. It is also known as Cephalandra indica, Kovakka, and Coccinia indica.

I like this vegetable. My husband loves it. He likes any recipe I make with it. Here is a slightly different version of cooking it. 


Donda kaya – 15 nos.

Onions – 2 nos. medium size

Ginger garlic paste – 1 tsp.

Salt – to taste

Chilli powder – ½ tsp.

Turmeric powder – ¼ tsp

Dhania (Coriander seeds) powder – 1 tsp.

Cumin seeds – ½ tsp.

Vegetable Oil for cooking – 2 tbs.

Green chillies – 2 nos. slit lengthwise


Wash and clean the vegetable. Cut off small portion of the ends. Slit length wise, but not into 4 separate pieces. Make a paste of Onions.

Take a non-stick pan and heat the oil. Add cumin seeds; when they start to splutter, add the vegetable and green chillies. Fry them on low flame. Add onion paste, ginger garlic paste, turmeric powder, mix well and put a lid and let it cook for 5 min. Add salt, chilli powder, and Coriander powder. When the oil leaves the sides, it is done.

Serve with rice or rotis (flat bread).

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