- Chop the ivy gourd. Grate the required amount of coconut, Preparing the Dry Masala: Heat the kadai and once its hot add the red chili, jeera and coriander seeds and dry roast until the aroma comes out. Finally, add the grated coconut and roast until the coconut browns up. Let it cool and grind into a coarse powder. Heat the kadai and add 1 tbsp of oil. Once the oil is hot add the mustard seeds, urad dal, hing and curry leaves. Let it fry for a minute and as the mustard seeds start to splutter, add the chopped ivy gourd, salt, and turmeric. Sprinkle about 1 tbsp of water and mix well and cover and cook for 5 minutes. Now remove the lid and let it cool until all the moisture is evaporated. Finally, add the spice powder and mix well. And turn off the heat. Dondakaya kobbari Vepudu is ready.
Dondakaya kobbari vepudu
#myrecipe
By Sai Charan
Feb, 18th
566
Servings
4 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- Ivy gourd
- Turmeric powder
- Water
- Red chilli
- Cumin
- Corinader seeds
- Coconut
- Oil
- Mustard
- Urad dal
- Hing
- Curry leaves
