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Monday, November 14, 2016

Dondakaya Kobbari Fry/Ivy gourd and coconut fry

Dondakaya Kobbari Fry is a dry dish where Dondakaya/ Ivy gourd is cut in julienne strips. Coconut enhances the flavor of the dish. This time I made it as part of the Thali but it really works well in lunch boxes and as a side dish too.

Preparation Time: 15 minutes
Cook Time: 20 minutes
Serves : 4-5


Dondakaya/Ivy Gourd : 500 gms
Coconut Powder: 2 tablespoons
Chilli Powder : 1 tablespoon
Coriander Powder: 1 teaspoon
Turmeric : 1/4 teaspoon
Curry leaves: 2sprigs
Salt to taste

For Tempering:

Dry red chilies: 2 broken
Chana Dal/Senagapappu: 1 tablespoon
Urad dal/Minappappu : 1 tablespoon
Mustard seeds/Aavalu: 1 teaspoon
Cumin seeds/Jeera : 1 teaspoon


Heat oil in a pan and add all ingredients listed under for tempering. Fry them for 2 minutes or until the seeds splatter.
Add curry leaves and ivy gourd pieces. Sauté for 8-10 minutes on medium heat.
Add all the spices and toss well. Fry for 5 minutes and turn off the stove.
Serve as a side dish with Rasam and sambhar rice or with Roti.

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