Dondakaya / Tindora / Ivy Gourds -250 gms (sliced into thin long strips)
Turmeric powder-1/2 tsp
Salt to taste
Dry roast and make into powder:-
Dry Red chillies-4 nos
Coriander seeds-1 tbsp
Sesame seeds-1 tbsp
For Seasoning :-
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Chana dal-1 tsp
Urad dal-1 tsp
Hing- a pinch
Nip the ends of ivy gourd and cut into slices.Keep this aside.
Dry roast all the ingredients under dry roast section and make into powder.
Heat oil in flat bottomed pan.Add mustard seeds,once it starts pops up add cumin seeds,chana dal.urad dal , saute til dals turns light golden brown. Add hing and curry leaves fry for few seconds.
Add sliced onions fry for 6 minutes.
Add the sliced ivy gourds ,turmeric powder and mix well.Saute it continuously on medium heat for about 4-5 mins,making sure it doesn't stick o the bottom of the pan.Reduce the heat to low and cover and cook for another 5-7mins,stirring in between.Make sure that you don't over cook the gourds as it should retai its crunch.
Open the lid and add in ground powder and combine well.Cook in reduced heat for another 2-3 mins till all the flavors blend well.
Turn off the flame and transfer it into the bowl.
Serve hot with rice / chapatti/dal/rasam/sambar and enjoy.