250 grams dondakayalu / ivy gourd
- 1 sprig curry leaves
- ¼ tsp mustard
- ¼ tsp. cumin
- ¾ tbsp. channa dal / senga pappu
- Oil as needed
- ⅛ tsp. turmeric
- Salt as required
- Few tbsp of putnala pappu powder
Instructions
- Soak ivy gourd in a large utensil filled with water.
- Wash them thoroughly under running water.
- Drain them in a colander and wipe off with a clean cloth or let them dry off completely
- Chop off the ends. Slice them thinly vertically or horizontally.
- Heat a pan with oil, add mustard, cumin and dal. fry till golden, add curry leaves and hing. Saute till the leaves turn crisp
- Add chopped dondakaya pieces, salt and turmeric.
- Stir fry till soft cooked. If needed just simmer the stove, cover and cook
- Add putnala pappu powder. Fry for 3 to 4 minutes on low flame.
- Serve dondakaya fry with rice.
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