Tindora fry | Ivy Gourd Stir fry - Andhra style

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.  

 Ingredients: 

1. Tindora/Ivy gourd - 1 lb
2. Peanuts - 4 tablespoon
3. Coconut grated - 3 tablespoon
4. Dried red chili - 4 or as per your spice preference
5. Roasted chana dal - 1 tablespoon
6. Garlic - 3 cloves
7. Ural dal - 1 teaspoon
8. Curry leaves - 2 sprig
9. Mustard seeds - 1 teaspoon
10. Cumin seeds - 1/2 teaspoon
11. Turmeric powder - 1/4 teaspoon
12. Chili powder - 1/2 teaspoon
13. Oil - 3 teaspoon
14. Salt to taste

Method:

1. Wash and thinly slice ivy gourd and set aside.
2. Take a wide pan and heat 2 teaspoons of oil. 
3. When the oil is hot, splutter mustard seeds followed by urad dal, cumin seeds, 2 dried red chilies, and curry leaves.
4. Add the cut ivy gourd and cover and cook for 15 minutes on low flame. Stir occasionally.
5. Add turmeric powder, chili powder, and salt, and cook for another 10 minutes. 
6. While the ivy gourd is cooking, let's make the spice powder. 
7. For the spice powder, grind coconut, dried red chili, garlic, and roasted gram dal into a coarse powder. 
8. Once the ivy gourd is cooked well, add the spice powder. Mix well and cook covered for another 5 minutes.
9. In a small pan, heat a teaspoon of oil and roast the peanuts.
10. Add the roasted peanuts to the ivy gourd and turn off the flame.
11. 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.