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Sweet Cucumber Ivy Gourd Tangy Curry

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Sweet Cucumber Ivy Gourd Tangy Curry Recipe, vargoli Sabji, How To Make Sweet Cucumber Ivy Gourd Tangy Curry Recipe

Tindora can be eaten raw and are a lot crunchier than cucumbers. This is a spicy Maharashtrian curry served with roti.

About Recipe

Dondakai koora, Kovaikai Kuzhambu, Tindora torkari

How to make SWEET CUCUMBER IVY GOURD TANGY CURRY

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
SWEET CUCUMBER IVY GOURD TANGY CURRY
Author : Vahchef
Main Ingredient : Tindora Dondakai
Servings : 4 persons
Published date : February 09, 2019


Ingredients used in SWEET CUCUMBER IVY GOURD TANGY CURRY
• Onion - 1 number.
• Green chillies - 3 numbers.
• Cumin seeds - 1/2 tea spoon.
• Salt - to taste.
• Oil - 2 tablespoons.
• Mustard seeds - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Red chili powder - 1 tea spoon.
• Ivy gourd - 1 cup.
• Cucumber(pieces) - 1/2 cup.
• Tomatoes - 1 number.
• Dry ginger powder - 1/4 tea spoon.
• Coriander powder - 1/4 tea spoon.
• Tamarind juice - 1/2 cup.
• Sugar - 1/4 tea spoon.
Method:
  • Take a blender and add onion, green chillies, cumin seeds, salt and blend into smooth paste.
  • Heat oil in a pan and add mustard seeds, smooth paste, turmeric powder, red chili powder and saute it.
  • Add ivy gourd, cucumber, tomatoes, dry ginger powder, coriander powder and saute it.
  • Add tamarind juice, water, little sugar and mix nicely, cook for 12-15 minutes.

Now sweet cucumber ivy gourd tangy curry is ready to serve.






Cooking with images Tondli tendli Rassa , Tindora Dondakai rasdar, Tondakayi saaru







 

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