Dondakaya Vepudu as it is called in Telugu is a delicious dish of tindora/ivy gourd with roasted peanuts. The spice mixture with roasted gram dal and coconut gives it a good flavor. This is a perfect side dish with steaming rice or chapathi.
- Tindora/Ivy gourd - 1 lb
- Peanuts - 4 tablespoon
- Coconut grated - 3 tablespoon
- Dried red chili - 4 or as per your spice preference
- Roasted chana dal - 1 tablespoon
- Garlic - 3 cloves
- Ural dal - 1 teaspoon
- Curry leaves - 2 sprig
- Mustard seeds - 1 teaspoon
- Cumin seeds - 1/2 teaspoon
- Turmeric powder - 1/4 teaspoon
- Chili powder - 1/2 teaspoon
- Oil - 3 teaspoon
- Salt to taste
- Wash and thinly slice ivy gourd and set aside.
- Take a wide pan and heat 2 teaspoons of oil.
- When the oil is hot, splutter mustard seeds followed by urad dal, cumin seeds, 2 dried red chilies, and curry leaves.
- Add the cut ivy gourd and cover and cook for 15 minutes on low flame. Stir occasionally.
- Add turmeric powder, chili powder, and salt, and cook for another 10 minutes.
- While the ivy gourd is cooking, let's make the spice powder.
- For the spice powder, grind coconut, dried red chili, garlic, and roasted gram dal into a coarse powder.
- Once the ivy gourd is cooked well, add the spice powder. Mix well and cook covered for another 5 minutes.
- In a small pan, heat a teaspoon of oil and roast the peanuts.
- Add the roasted peanuts to the ivy gourd and turn off the flame.
- Ivy gourd with peanuts stir fry is ready to serve.
I am tagging this dish for the Vegan recipes theme of Sshh Cooking secretly challenge. This month's theme was selected by Radha. Radha made a Vegan Jackfruit Kofta curry, a great alternative to malai kofta. My partner for this month is Seema who gave me peanuts and garlic. I gave her secret ingredients as walnut and pepper powder and she came up with a vegan walnut mushroom mince.