Dondakaya Pappula Podi (Ivy gourd With Spiced Chickpea Powder)

Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourd/Gherkins
1/2 tsp cumin seeds
10-12 curry leaves
1 large onion, finely sliced
1/2 tsp red chilli pwd
pinch of coriander pwd
salt to taste
1 1/2 – 2 tbsps oil
Grind to a fine powder (Pappula Podi)
1 tbsp dry coconut, grated
1-2 garlic cloves (optional)
2 dry red chilies, dry roast for a mt
pinch of cumin seeds, dry roast for a mt
1 1/2 tbsps roasted chickpeas/dalia/putnala pappu
pinch of salt

1 Wash dondakayalu and nip the tip and tail ends. Slice them into thin pieces and keep aside.
2 Heat a heavy bottomed cooking vessel, add oil, once hot, reduce to medium flame. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.
3 Add the dondakaya pieces and saute on medium heat for 3 mts. Add the sliced onions, reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 7-8 mts.
4 Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add red chilli pwd and coriander pwd and mix. Cook on low-medium flame for another 12-15 mts, without lid. Add pappula podi and mix well. Turn off heat.
5 Serve hot with steamed rice.