Dondakaya Palli Podi Kura / Tindora Curry with Peanut Powder

Ingredients

• 1/4 kg Dondakayalu / Ivy Gourd
• 1 pinch Turmeric Powder
• Salt to taste
For Roast :
• 1 sp Peanuts / Palli
• 1/2 sp Coriander Seeds
• 1/4 sp Cumin Seeds
• 3 Dry Red Chillies
For Popu :
• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• few Curry Leaves
• 2 sp oil

Instructions

1. Wash and trim the ivy gourds and cut into lengthwise pieces.
2. Cook ivy gourd pieces along with salt and turmeric powder.
3. Meantime, heat a khadai add peanuts and fry for 2-3 mins.
4. Next add cumin seeds, coriander seeds, red chillies and fry.
5. Let it cool for some time and grind into a coarse powder.
6. Heat oil in a pan add popu ingredients and fry.
7. Once done add curry leaves, cooked tindora pieces and stir.
8. Next add ground powder and stir well, cover and cook for 1 min on low flame.
9. Turn off the flame and transfer into a serving bowl.
10. Dondakaya palli podi curry is ready to serve.