– Welcome to my kitchen where I bring you the authentic flavors of Kannada cuisine.
– Today, I’m excited to share with you a traditional recipe from Karnataka – the delicious and wholesome Tondekayi Aloo Curry.
Ingredients:
– 250g Tondekayi (Ivy Gourd), washed and chopped
– 2 medium potatoes, peeled and diced
– 1 large onion, finely chopped
– 2 tomatoes, chopped
– 2-3 green chilies, slit
– 1 inch ginger, grated
– 3-4 cloves of garlic, minced
– 1 tsp mustard seeds
– 1 tsp cumin seeds
– A pinch of asafoetida
– 1 tsp turmeric powder
– 1 tbsp coriander powder
– 1/2 tsp red chili powder
– 1/2 tsp garam masala
– Salt to taste
– 1 tbsp oil
– Fresh coriander leaves for garnishing
Recipe:
1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and asafoetida.
2. Add chopped onions and sauté until golden brown. Then, add ginger and garlic, and cook for a minute.
3. Add the chopped tomatoes and cook until they turn soft and mushy.
4. Now, add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook the masala for a couple of minutes.
5. Add the chopped Tondekayi and potatoes. Mix until they are well coated with the masala.
6. Cover and cook for 10-15 minutes until the vegetables are tender, stirring occasionally.
7. Sprinkle garam masala and garnish with fresh coriander leaves.
8. Serve hot with steamed rice or roti.
This Tondekayi Aloo Curry is a perfect blend of flavors and textures, making it a comforting and satisfying dish. The tanginess of Tondekayi and the earthiness of potatoes come together in a rich and aromatic gravy that will surely delight your taste buds. Try this recipe and experience a slice of Karnataka’s culinary heritage right in your home!