IVY GOURD MASALA CURRY / Tendli Masala / Tindora Masala/ Kovakkai Masala Curry

Ivy gourd is called Tendli in Konkani,Tindora in Hindi and Kovakkai in Malayalm.Ivy gourd Masala Curry also known as Tendli Masala or Tindora Masala or Kovakkai Masala Curry is a very tasty, delicious and spicy curry using fresh Ivy gourd,Onion,Tomato, roasted Coconut and other spice powders.Adding Kashmiri  Red Chilly powder gives more colour to the masala curry.This tasty masala curry is served as a side dish for Rice,Roti, Chapathi,Dosa, Idli etc.

The following ingredients are needed to prepare Ivy gourd Masala Curry/Tendli Masala/ Tindora Masala/ Kovakka Masala Curry..

Ingredients:-

Ivy gourd                -15 fresh
Salt.                         -to taste

For Seasoning:-

Coconut oil/ Oil.      -2tsp
Mustard seeds.         -1tsp
Cumin seeds/ Jeera. -1/2 tsp
Fennel seeds/Saunf. -1/4 tsp  

Green chillies.          -4
Curry leaves.            -1spring

Onion.                       -2 medium size

Ginger Garlic paste.  -1tsp

Tomato.                     -2 medium size
Coconut grated.         -1/2 cup roasted

Coriander leaves.       -2 spring

For Chilly Paste Mixture:-

Kashmiri Red chilly powder.- 2tsp
Coriander powder.                 -1/2 tsp
Turmeric powder.                  -1/4 tsp
Garam Masala powder.         -1/4 tsp

Water.                                    -2tbsp

Instructions:-

1. Wash and clean Ivy gourd  two three times in running Water.Remove both the edges of the Ivy gourds and chop them each into two lengthy pieces.

2. In a cooking vessel boil 1cup of Water and add the chopped Ivy gourd pieces and a pich of Salt and cook  till soft and keep aside.

3. In a small bowl add Coriander powder, Kashmiri Red chilly powder, Turmeric powder and Garam Masala powder and mix well adding 2tbsp of Water and make chilly paste mixture. keep aside the Chilly Paste Mixture.

4. Wash and finely chop the Green chillies into thin roundels and keep aside.

5. Peel,wash and chop Onion into small pieces and keep aside.

6. Roast grated Coconut or desiccated Coconut adding little oil in a pan till golden brown and grind to a smooth paste and keep aside the roasted Coconut Paste.

7. Wash and finely chop Coriander leaves and keep aside.

Method:-

1. Heat Coconut oil or any cooking oil in a pan and splutter Mustard seeds and saute well.

2. Add Cumin seeds and Fennel seeds and saute well.

3. Add finely chopped Green chilly roundels and add Curry leaves and fry for a second.

4. Add Onion pieces and required Salt and saute well till the Onion becomes translucent.

5. Add Ginger Garlic paste and stir well till the raw smell goes off.

6. Add finely chopped Tomato pieces and saute well and cook till the Tomatoes become mushy.

7.Add the Chilly Paste Mixture from the bowl and mix well.

8.Add the boiled and cooked Ivy gourd and mix well with the Chilly Paste Mixture

9. Add the roasted Coconut Paste and mix everything well.Spinkle little Water and cook on low flame for a minute and switch off the flame.

10. Lastly add the finely chopped Coriander leaves and mix well.

The consistency of the Ivy gourd Masala Curry is semi thick.Add Water according to the consistency of the curry.Mix well and switch off the flame.

A tasty ,yummy , delicious Ivy gourd Masala Curry is ready to serve as a side dish with Rice, Chapathi, Phulka, Roti , Dosa, Idli etc.

Try and enjoy the Ivy gourd Masala curry.

CUCUMBER SWEET DOSA [TAUSHE GODU POLO]

Cucumber is called Taushe in Konkani.Taushe Godu Polo is a very tasty and sweet dosa made by using  grated Cucumber,Coconut,Jaggery and Rice served hot with Ghee.

The following ingredients are needed to prepare Cucumber Sweet Dosa.

Ingredients:-

Cucumber grated.      - 1/2cup
Raw Rice/Dosa Rice. -1cup
Coconut grated.          - 1cup
Jaggery grated.           - 1/2cup
Cardamom pods.         -4
Salt.                             - a pinch
Ghee.                          - for spreading.

Instructions:-

Wash, peel the skin and remove the seeds and grate Cucumber and keep aside.

Peel and crush well the Cardamom pods and keep aside.

Wash and soak Raw Rice/ Dosa Rice in Water for 5 hours.

Drain the soaked Water and grind the soaked Rice with grated Coconut, grated Jaggery to a little coarse batter adding 1/4 cup water.

Transfer the ground batter into a deep vessel and add grated Cucumber, a pinch of Salt and crushed Cardamom powder.Mix the batter well.The batter should have a pouring consistency.

Cover the vessel with a lid and keep the batter aside for few hours.

Method:-

Heat a non-stick dosa tawa and spread little Ghee on the hot tawa.

Mix the batter well and pour a ladle full of batter on the hot tawa and spread the batter evenly to make small round thick dosas.

When one side of the dosa is roasted well,spread little Ghee on all sides and on the top of the dosa and flip the dosa with a flat spatula to cook the other side.

Cook the dosa on both sides till golden colour on medium flame.

When both sides are roasted remove from hot tawa and transfer the Cucumber dosa to a serving plate.

Serve Cucumber sweet dosa hot immediately with Ghee.

Kothambari Palle Polo - Konkani Style Coriander Leaves Dosa Recipe.

Coriander leaves [Cilantro] is called Kothambari Pallo in Konkani.Kothambari Palle Polo is a Konkani style tasty dosa made by mixing the fresh Coriander leaves with spicy masala batter.Coriander leaves are very good for health.

The following ingredients are needed for preparing Coriander leaves dosa .

Ingredients:-

Coriander leaves. - a bunch(fresh)
Hing powder.       - a pinch
Salt.                     -to taste.

For grinding the Dosa batter.

Raw Rice.           -2cup
Dry Red chillies. - 8
Coconut grating. -1cup
Turmeric powder.-a pinch.
Tamarind.            - a small piece

Instructions:-

Clean and remove the roots if any and wash the Coriander leaves with tender stems in water thoroughly and keep aside to drain water completely.Finely chop the Coriander leaves with tender stems and keep aside.

Wash and soak Raw Rice in water for 4 hours .

Grind the soaked Raw Rice along with grated Coconut, dry Red chilies, Turmeric powder and a small Tamarind to a smooth and thick batter of pouring consistency.

Transfer the ground batter to a vessel.Add required Salt and a pinch of Hing powder and mix well with the batter.No need to ferment the batter.

Add the finely chopped Coriander leaves and mix the batter well.

Method:-

Heat a dosa tawa on medium heat and spread little oil on the dosa tawa.

Take a laddle full of batter and spread it on the tawa and make thin dosa.Cover and cook for 2 minutes on low flame.

When the base is cooked and roasted well pour little coconut oil on the sides of the dosa and flip the dosa to cook the other side on low flame.

When both sides are cooked and roasted well remove the cooked dosa from tawa with a flat spatula and transfer to a serving plate.

A tasty and delicious Coriander leaves[Cilentro] dosa is ready to serve with Coconut chutney, hot Coffee or Tea.

Try the recipe and enjoy the tasty dosa.

KHARBASA POLO (Konkani Style Spicy Methi Dosa)

Kharbasa Polo is a Kochi GSB style traditional and healthy dosa made with Methi seeds (Fenugreek seeds), Red chillies and Black Pepper. Methi seeds are rich in fibre and have many health benefits.It improves Cholesterol level in our body.Spicy Kharbasa Polo is usually served with Coconut bits ( Katholi in Konkani) or shredded Coconut (Soyi in Konkani).

The following ingredients are needed to prepare Kharbasa Polo (Spicy Methi Dosa).

Ingredients:-

Raw Rice.                -2 cup
Urad dal.                  -1cup
Methi seeds.             -2 tsp
Dry Red chillies.      -2   
Turmeric powder.     -a pinch
Black Pepper Corn.  -1tsp
Salt.                          - to taste
Hing powder.            -1/2 tsp
Cumin seeds /Jeera.  -1tsp (optional)
Ghee.                        - for spreading.

Instructions:-

Wash and soak Urad dal and Methi seeds together in Water for 6 hours.

Wash and soak Raw Rice in water for 6 hours.

Grind the soaked Urad dal along with Methi seeds to a smooth paste adding very little water.Transfer the batter to a big vessel.

Grind the soaked Raw Rice along with dry Red chillies, Pepper corns and Turmeric powder to a smooth batter adding little water. Transfer the batter to the same big vessel.

Add Salt and mix both the batters together in the vessel with your hands.

The consistency of the batter is like a normal dosa batter.

Keep the vessel in a warm place to ferment the batter.

Method:-

Mix the fermented batter with a laddle and add Hing powder and mix well. Add Jeera to the batter and mix well (optional).

Heat a dosa tawa on medium heat.

Pour a laddle of batter on the centre of the dosa tawa and spread it on the tawa and make thin dosa.Cover and cook.

When one side is roasted add little Ghee on the sides and top of the dosa and flip the dosa with a flat spatula to cook the other side.

When both sides are cooked well remove the dosa from the tawa and transfer to a plate.

Make thin dosas with the remaining batter.

Kharbasa Polo/ Methi dosa is ready to serve.

Serve Kharbasa Polo hot with Coconut bits( Katholi) or with shredded Coconut (Soyi).

( Can make Kharbasa Polo adding equal quantity of Raw Rice and Boiled Rice.)

Try and enjoy the spicy dosa.

Capsicum Tomato & Potato Curry.

Capsicum Tomato & Potato Curry is a very tasty and delicious side dish for Chapathi, Roti, Naan or Plain Bread .

The following ingredients are needed for preparing the Capsicum Tomato & Potato Curry.

Ingredients:-

Capsicum[Bell Pepper]. -1
Potato.                             -1
Tomato.                           -3
Onion.                             -1big
Garlic cloves.                  -5
Black Pepper.                  -1tsp
Cumin seeds.                   -1tsp
Amchur/ Mango powder.-1 tsp
Soya sauce.                      -2 tsp
Tomato sauce.                  -2 tsp
Corn flour.                        -1tbsp
Chilly powder.                  -1/2 tsp
Turmeric powder              -1/2 tsp
Green chillies.                   -2

Instructions:-

1. Wash and chop Capsicum[Bell Pepper] into quarter pieces and keep aside.

2. Peel and chop Onion into big pieces an keep aside.

3. Wash and chop Tomatoes and keep aside.

4. Peel wash and chop Potatoes into square pieces.Cook the chopped Potato pieces and keep aside.

5. Peel and chop Garlic into small pieces and keep aside.

6. Wash and chop Green chillies into small pieces and keep aside.

7. Mix Corn flour in 1/2 cup of Water and keep aside.

8. Dry roast cumin seeds and crush along with Black Pepper and keep aside.

Method:-

1. Heat 2tsp Oil in a pan and add the chopped Green chillies and chopped Garlic and saute well for 2 minutes.

2. Add the chopped Onion and saute well.Add Salt and mix well till the Onion becomes translucent.

3. Add chopped Capsicum and saute well for 2 minutes.

4. Add chopped Tomatoes and saute well.

5. Add cooked Potato pieces and mix well.

6. Add crushed Pepper Cumin powder and saute well.

7. Add Tomato sauce and soya sauce and mix well.

8. Add Corn flour mixture and mix well and simmer for 2 minutes.

9. Lastly add Amchur powder and mix everything well and switch off the flame.

10. A very tasty, yummy and delicious Capsicum Tomato & Potato Curry is ready to serve as a side dish with Chapathi, Roti, Naan or Bread.

Capsicum Tomato & Potato Curry with Chapathi

Try the recipe and enjoy the dish.