Dhondakaya Kobari/Tindora(English Ivy) cooked with shredded Coconut

SED : Simple Easy Delicious

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Category : Veg
Course Type : Side / Main

Prep Time : 15 min
Cooking Time : 15-20 min

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Ingredients

Dhondakaya/Tindora/English Ivy                   -- Few

Curry Leaves                                                -- Few

Salt                                                              -- to taste

Oil                                                               -- for tempering

Cumin Seeds                                                -- 1/2 tsp

Mustard Seeds                                             -- 1/2 tsp

Urad dal                                                       -- 1 tsp

Chana dal                                                     -- 1/2 tsp

Slit Green Chilli                                            -- 4-5

Garlic cloves  (crushed)                                -- 2

Frozem/Fresh Shredded Coconut                   -- 1/2 cup

Procedure

• Slice Tindora/Dondakaya into small pieces and round in shape.
• Turn on heat to low and place pot and add sufficient oil for tempering.
• When oil is hot, add chana dal and urad dal. Saute till it changes its color.
• Now, add mustard seeds,green chilli, garlic and saute.
• When mustard seeds pop, drop in cumin seeds.
• Saute for 2 secs and add curry leaves.
• Saute for 3 secs, add tindora pieces and stir.
• When tindora pieces are warm, add salt. Stir and close the lid.
• Keep stirring in between till it cooked.
• When cooked, add shredded coconut. Mix and close the lid.
• After 2-3 turn off the heat and let the coconut cook with its steam. If fresh coconut is used, you may need to cook little longer.
• After 5-10 mins you may open the lid and check for seasoning.

Bon Appetit!

Tastes Good with Pulkas or plain white rice or as a side dish.