Créé avec l’IA
Dondakaya Masala Stir Fry
30 min 150 kcal par portion Moyen
Ingrédients
4 Portions
- ivy gourd (dondakaya)500 g
- vegetable oil2 tablespoons
- mustard seeds1 teaspoon
- cumin seeds1 teaspoon
- onion1 medium
- green chilies2 pieces
- ginger-garlic paste1 teaspoon
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- coriander powder1 teaspoon
- saltto taste
- fresh coriander leavesfor garnish
Instructions
- 1
Wash and slice the ivy gourd (dondakaya) into thin rounds.
- 2
Heat the vegetable oil in a pan over medium heat.
- 3
Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- 4
Add the finely chopped onion and slit green chilies. Sauté until the onion turns translucent.
- 5
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 6
Add the sliced ivy gourd to the pan and mix well.
- 7
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the ivy gourd. Stir to combine.
- 8
Cover the pan and cook on low heat for about 10-15 minutes, stirring occasionally, until the ivy gourd is tender.
- 9
Once cooked, remove the lid and increase the heat to medium-high. Stir-fry for another 2-3 minutes to evaporate any excess moisture.
