Dondakaya Curry

Method

1. 1

   Prepare ivy gourd: Wash 250g dondakaya (ivy gourd). Trim both ends and slice into thin rounds or halve lengthwise.

2. 2

   Fry ivy gourd: Heat 3 tbsp oil. Add ivy gourd and fry on medium heat 8-10 minutes stirring occasionally until golden and slightly crispy on the edges.

3. 3

   Make tempering: Push ivy gourd aside. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 4 minutes.

6. 6

   Combine with ivy gourd: Mix the fried ivy gourd with the onion tempering.

7. 7

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3 minutes.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Season: Add salt and mix well.

10. 10

    Serve: Adjust salt. Dondakaya curry should be dry and well-spiced. Serve with steamed rice and dal.