Dondakaya or Tindora or Kovakka or Tondekayi or Ivy gourd or Little gourd Pulusu or Tamarind curry

Ingredients:

Dondakaya ½ kg or 1 pound

Onion 1 big sized and finely chopped

Chana dal 1 teaspoon

Urad dal 1 teaspoon

Mustard seeds 1 teaspoon

Jeera ½ teapoon

Red chillies 3

Red chilli powder 1 teaspoon

(adjust accordingly)

Curry leaves 1 string

Mustard powder 1 teaspoon

Turmeric powder 3 pinches

Tamarind pulp of 2 inch tamarind

Oil 2 teaspoons

Salt as needed

Preparation

1. Chop donadakaya into small circular pieces. Cook them in a cooker or a deep pan.

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

3. When mustard seeds splutter and urad dal changes to golden color. Add the onion pieces when they turn translucent, add the tamarind paste.

4. When the pulp starts to boil add the dondakaya pieces and mix well.

  5. Add mustard powder, salt and turmeric powder. Cook for 10 minutes.

6. Add red chilli powder and mix well. Cook for 2 minutes and switch off the stove.