Dondakaya kobbari kandhi podi kura or Tindora cocunut curry

Ingredients:

Dondakaya/ Ivy Gourd / Tindora 1 pound or ½ kg

Dry coconut powder 1 tablespoon or 3 teaspoons

Roasted toordal powder or kandhi pappu podi 4 teaspoons

Mustard Seeds 1 teaspoon

Chana Dal 1 teaspoon

Urad Dal 1 teaspoon

Jeera ½ teaspoon

Turmeric Powder  2 pinches

Red Chillies 3

Curry Leaves 6 to 8

Red chilli powder 1 teaspoon

(adjust accordingly)

Oil 3 teaspoons or 1 table spoon

Salt as needed

Preparation:

1. Heat a pan and dry roast toor dal in medium low flame for 5 minutes or till it slightly changes the color. Switch off the stove.  Let it cool completely. Blend the roasted toor dal into a coarse powder.

2. Wash and cut the dondakaya into circular pieces and pressure cook or cook in pan until it is cooked.

3. Heat a deep pan or skillet and add oil after oil is heated add mustard seeds, chana dal and urad dal, curry leaves ,hing and red chillies.

4. When mustard seeds start to splutter add the dry coconunt powder and mix well. When powder slightly changes color add the cooked dondakaya or ivy gourd and mix well.

5. Add roasted toor dal powder, salt and tumeric powder, mix well.

6. Cook for about 10 minutes and add red chilli powder mix well and switch off the stove.