Dondakaya Vepudu

(Ivy Gourd stir fried with roasted spices and peanuts)

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Prep Time: 10 mins
Cooking Time: 15-20 mins
Serves: 3-4
Recipe Source: Sailu’s Food

20-25 Ivy Gourds, ends trimmed, slit vertically length wise into two pieces and again sliced into thin long strips
¼ tsp Turmeric Powder
1-2 tbsp Roasted Peanuts, for garnishing
Salt to taste

To be Roasted & Coarsely Powdered:
Few drops of Oil
1 tsp Jeera/Cumin Seeds
2-3 Dry Red Chillies, stalk removed and deseeded if needed (Adjust acc to taste)
1½-2 tbsp roasted Peanuts

For Tadka/Tempering:
1 tsp Mustard Seeds
1 tsp Urad Dal/Split Black Lentils (Optional)
½ tbsp Channa Dal/Split Bengal Gram (Optional)
1-2 Dry Red Chillies
Few Curry Leaves
A big pinch of Hing/Asafoetida (Optional but recommended)
1 tbsp Oil
Heat few drops of oil in a pan and add cumin seeds. When they start to sizzle and turn light brown, add red chillies and sauté it for another 10-15 seconds on medium flame. Turn off the heat and let the spices cool. Add these roasted spices with roasted peanuts and grind into coarse powder. Keep it aside till needed.
Heat oil in a same pan and add mustard seeds to it. When it starts to pop and splutter, add channa dal, urad dal, broken red chilli and sauté till dals turns light golden brown. Mix in hing and curry leaves and stir till nice aroma comes out, about 10-15 seconds on medium flame.
Add the sliced ivy gourds and mix well. Mix in turmeric powder and salt to taste. Sauté it continuously on medium heat for about 4-5 mins, making sure it doesn’t stick to the bottom of the pan. Reduce the heat to low and cover and cook for another 5-7 mins, stirring in between. Make sure that you don’t over cook the gourds as it should retain its crunch.
Mix in ground powder and combine well. Cook on reduced heat for another 2-3 mins till all the flavours blend well.
Garnish with roasted peanuts and serve hot with steaming bowl of rice/chapatti, dal/rasam/sambar and enjoy.