Ingredients:
1/4 kg Dondakayalu/Tindora /Ivy Gourds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves
1 large onion, finely sliced
1/2 tsp ginger garlic paste
1 tsp red chilli pwd
1/4 cup grated fresh coconut
salt to taste
2 tbsps oil
Procedure:
Wash the tindora/dondakaya and cut and discard the tip and tail ends. Slice them into rounds and keep aside.
Heat a tbsp of oil in a cooking vessel, add the dondakaya pieces and saute on medium high heat for 3 mts. Now reduce to low flame, place lid, let it cook, approx 12 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on medium for 3-4 mins.
While the dondakaya is frying, take another cooking vessel, add 1/2 tbsp oil, add the mustard seeds and let them splutter. Add cumin seeds and curry leaves and fry for a few seconds.
Immediately add the sliced onions and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add ginger garlic paste and saute for 4-5 mts.
Add red chilli pwd and combine. Add this entire onion masala mixture to the almost cooked dondakaya.
Add the grated coconut and combine. Cook on medium flame for another 10-12 mts, without lid. Turn off heat.
Serve hot with steamed rice.
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