Dondakaya fry

Ingredients :

   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

1. Soak ivy gourd in a large utensil filled with water.
2. Wash them thoroughly under running water.
3. Drain them in a colander and wipe off with a clean cloth or let them dry off completely
4. Chop off the ends. Slice them thinly vertically or horizontally. 
   
   
   
5. Heat a pan with oil, add mustard, cumin and dal. fry till golden, add curry leaves and hing. Saute till the leaves turn crisp
   
6. Add chopped dondakaya pieces, salt and turmeric.
   
7. Stir fry till soft cooked. If needed just simmer the stove, cover and cook
   
8. Add putnala pappu powder. Fry for 3 to 4 minutes on low flame. 
   
9. Serve dondakaya fry with rice.