Ivy Gourd Kootu

Share
23 Ratings
0 Reviews
Print
Recipe By Vahchef
30 m
4 servings
232 Cals

Vangyachi Barith - Baingan Bharta Maharashtrian

Vangyachi Barith is a yummy dish made from roasted eggplant and spices. It is otherwise a...

Cabbage Rolls In Mince Chicken

A simplified cabbage roll recipe, made here with ground chicken is tasty, easy. It can be...

Butter Chicken

the very famous Indian butter and chicken dish with silky tomato gravy...

Paneer Do Pyaza

Paneer Do Pyaza is a simple cottage cheese preparation with onions Paneer Do Pyaza is a s...

Orange Chicken

Orange chicken is an American Chinese dish of Hunan origin. The variety of orange chicken...

Indian Baby Pumpkin Curry

Punjabi Tinda Curry is a vegan, healthy and North Indian style gravy dish. This recipe m...

Ivy Gourd Kootu Recipe, vargoli Sabji, How To Make Ivy Gourd Kootu Recipe

Name: IVY GOURD KOOTU
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Ivy Gourd Fry kootu is a delicious South Indian recipe. Kovakkai is a very popular and common vegetable prepared in all most all the houses. This excellent vegetable is a good source of protein and fibre. This recipe is good for asthma and diabetic patient.

About Recipe

Dondakai koora, Kovaikai Kuzhambu, Tindora torkari

How to make IVY GOURD KOOTU

(23 ratings)

0 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Tindora Dondakai

Servings : 4 persons
Published date : February 21, 2019

Ingredients used in IVY GOURD KOOTU
• Oil - 1 tablespoon.
• Mustard seeds - 1 tea spoon.
• Dry red chillies - 2 numbers.
• Urad dal - 1/2 tea spoon.
• Tindora - 1 cup.
• Turmeric powder - 1/2 tea spoon.
• Curry leaves - 1 spring.
• Green chillies - 3 numbers.
• Ginger - 1 piece.
• Cumin seeds - 1/2 tea spoon.
• Salt - to taste.
• Coconut(grated) - 1 tablespoon.
• Coriander leaves(chopped) - 1/4 bunch.
• Moong dal(soaked) - 1 cup.
Method:
Take the mixie jar and add green chillies, ginger, cumin seeds, coconut, salt and blend it to make the paste. Heat oil in a pan and add mustard seeds, dry red chillies, urad dal and saute it. Add tindora, turmeric powder, curry leaves and cook it for 2-3 minutes with lid on it. To it add soaked moong dal, little water and mix it, cook with lid on it. Add above paste, little salt, coriander leaves and boil once. Now the ivy gourd kootu is ready to serve.