-Dondakaya or ivy gourd is a very humble and tummy-friendly vegetable. -It is a straightforward and quick recipe with appetizing flavours. -Dondakaya ulli karam is stir-fried with onion and spices. -The masala used in this curry gives a spicy flavour to the bland vegetable. -It is the dry version of the curry, if you like to make gravy curry add a little water. -Serve this curry with rice or roti.
– 500 grms Dondakayalu / Ivy gourd – 1 Onion – Salt to Taste – 2 tbsp Oil – 1 tbsp Urad Dal – 1 tsp Coriander Seeds – 1/2 tsp Cumin Seeds – 1/4 tsp Turmeric Powder – 1 tbsp Tamarind – 5 or 7 Red Chillis – 12 Garlic – 1 cup Fresh Coriander
– Slit dondakayalu into 2 parts. – Chop onion. – Heat 1/4 tsp oil in a kadai, add urad dal and fry it. – Add chopped onion and fry till it starts changing colour. – Add red chillis and coriander seeds also. – Keep stirring and fry for a minute. – Before switching off add tamarind and mix again. – Lastly add garlic and switch off the flame.
–– Keep this masala mixture to cool. – Once the above masala cooled completely, grind it to make coarse paste. – Add fresh coriander leaves also and grind it to make smooth masala paste. – Keep this masala paste ready to use in the curry.
– Heat oil in a kadai, add cumin seeds and let them splutter. – Add slit dondakayalu and shallow fry them. – Add turmeric powder and salt. Fry them till they are soft. – Add the above made masala paste and combine it well. – Let the raw smell go off and lastly add some fresh coriander leaves. – Serve dondakaya ulli karam with rice or roti.