Dondakaya Curry

Ingredients

• - 400g ivy gourd (dondakaya)
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare ivy gourd: Wash 250g dondakaya (ivy gourd). Trim both ends and slice into thin rounds or halve lengthwise.
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. Make tempering: Push ivy gourd aside. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 4 minutes.
6. Combine with ivy gourd: Mix the fried ivy gourd with the onion tempering.
7. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3 minutes.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Season: Add salt and mix well.
10. Serve: Adjust salt. Dondakaya curry should be dry and well-spiced. Serve with steamed rice and dal.