1 Wash the Ivy gourds, nip the tip and tail ends. Slice each into 2, length wise and keep aside. 2 Heat enough oil for deep frying in a vessel, once hot, place the dondakaya pieces into the oil and deep fry till lightly golden in color. Drain and keep aside. 3 Heat a tbsp of oil in a cooking vessel, add the mustard seeds and let them splutter. Add urad dal and allow it to turn red. Add curry leaves and fry for a few seconds till the aroma emanates the kitchen. 4 Add the sliced onions and mix. Add turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. 5 Add red chilli pwd, coriander pwd, saunf pwd and salt and mix. Add the deep fried dondakaya pieces and saute. Add the roasted peanuts and mix. Cook on low-medium flame for 6-7 mts without lid. Turn off heat. 6 Serve warm with steamed rice. Prep: 30 mts Serves: 4 persons Cuisine: Andhra . Ingredients: 1/4 cup roasted peanuts 1 tsp mustard seeds 1 tsp split black gram dal/minapa pappu 15-18 curry leaves 1 large onion, sliced 1 tsp red chilli powder 1/2 tsp saunf powder pinch of coriander powder salt to taste 1/2 tbsp oil oil for deep frying
