Dondakaya Pesara Pappu Kura / Ivy Gourd Moong Dal Curry

Ingredients

• 1/4 kg Ivy Gourd/Dondakayalu
• 1/4 cup Moong Dal
• 2 Green Chillies chopped
• 2 sp grated Fresh Coconut
• 1 pinch Turmeric Powder
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Instructions

1. Wash and soak moong dal for 10 mins and keep aside.
2. Wash and cut dondakayalu into small pieces.
3. Heat oil in a pan add popu ingredients and fry.
4. When they splutter add curry leaves, ivy gourd pieces, green chillies and mix well
5. Then add salt, turmeric powder and mix well.
6. Sprinkle little water and stir, cover and cook on medium flame.
7. Keep stirring in between, once the tindora pieces are half cooked.
8. Add soaked moong dal and mix well.
9. Cover and cook on low flame for a couple of mins.
10. When it done add grated coconut and mix everything and fry for a while with a lid.
11. Then turn off the flame and transfer into a serving bowl.
12. Now dondakaya pesara pappu kura is ready to serve.
13. Serve with hot rice and ghee.