Dondakkai Puli Curry
Ingredients
500 g dondakkai (ivy gourd), cut into thin slices
2 tbsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 cup tamarind water (made from 50 g tamarind)
1/2 cup jaggery (or brown sugar)
Salt to taste
1/2 cup water
1/4 cup grated coconut (optional)
Method
1. Heat the oil in a pot over medium heat. Add the mustard seeds and let them pop.
2. Once the seeds pop, stir in the sliced dondakkai and sauté for a few minutes until they soften.
3. Sprinkle in the turmeric powder, red chili powder, and salt. Mix well.
4. Pour in the tamarind water along with the jaggery and water. Cook until the dondakkai is tender and the flavors are well blended.
5. If desired, add grated coconut at the end and mix it in.
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