Dondakaya Verusenaga Pappu Vepudu ~ Ivy Gourd Peanut Stir Fry Recipe

INGRIDIENTS

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds
1/4 cup roasted peanuts
1 tsp mustard seeds
1 tsp split black gram dal/minapa pappu
15-18 curry leaves
1 large onion, sliced
1 tsp red chilli powder
1/2 tsp saunf powder
pinch of coriander powder
salt to taste
1/2 tbsp oil
oil for deep frying

METHOD

1 Wash the Ivy gourds, nip the tip and tail ends. Slice each into 2, length wise and keep aside.

2 Heat enough oil for deep frying in a vessel, once hot, place the dondakaya pieces into the oil and deep fry till lightly golden in color. Drain and keep aside.

3 Heat a tbsp of oil in a cooking vessel, add the mustard seeds and let them splutter. Add urad dal and allow it to turn red. Add curry leaves and fry for a few seconds till the aroma emanates the kitchen.

4 Add the sliced onions and mix. Add turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn.

5 Add red chilli pwd, coriander pwd, saunf pwd and salt and mix. Add the deep fried dondakaya pieces and saute. Add the roasted ground nuts  and mix. Cook on low-medium flame for 6-7 mts without lid. Turn off heat.

6 Serve warm with steamed rice.