Dondakayalu / Ivy gourds / Tindora-3 cups
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Onions-1 large (peel and finely sliced)
Ginger-garlic paste-1/2 tsp
Red chilli powder-1 tsp
Coriander powder-1/4 tsp
Garam malasa powder-1/4 tsp
Grated Fresh Coconut-1/4 cup
Salt to taste
Wash the tindora and nip the tip and tail ends.Slice them into rounds and keep aside.
Heat a tbsp of oil in cooking vessel,add the tindora pieces and saute on medium heat for 3 mits.Now reduce to low flame,place the lid,let it cook,approx 15 minutes.Keep checking in between,sauting them so that they don't burn.
The saute tindora ill lose moisture and begin to have a wrinkled appearance.Remove lid at this stage and saute on low for 4 to 5 minutes.
Immediately add the sliced onions and combine .Add salt and turmeric powder and mix well.
Saute on medium heat for 5-6 minutes,keep sauteing so that it doesn't burn.Add ginger-garlic paste and saute for 4-5 minutes.
Serve hot with hot rice.