Dondakaya Kura

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Recipe

Ingredients

250 grams	dondakaya (ivy gourd)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
2 tablespoons	chana dal (Bengal gram)
1 tablespoon	urad dal (black gram)
2 tablespoons	peanuts
2	dried red chilies
1 sprig	curry leaves
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
—	salt to taste

Instructions

1. 1 Wash the dondakaya thoroughly and cut them into thin rounds or small pieces.
2. 2 Heat oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add cumin seeds, asafoetida, chana dal, urad dal, and peanuts. Fry until the dals turn golden brown.
5. 5 Add dried red chilies and curry leaves. Sauté for a few seconds.
6. 6 Add the sliced dondakaya to the pan and mix well.
7. 7 Sprinkle turmeric powder, red chili powder, and salt over the dondakaya.
8. 8 Mix everything well, cover, and cook on low heat for about 15-20 minutes, stirring occasionally, until the dondakaya is tender.
9. 9 Once cooked, remove the lid and sauté for another 2-3 minutes to evaporate any excess moisture.
10. 10 Serve hot with steamed rice or roti.