Dondakaya vepudu (ivy gourd fry)

Ingredients

• 400 g ivy gourd (dondakaya, tindora), washed and thinly sliced into rounds
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• A sprig of curry leaves
• ¼ tsp turmeric
• Salt to taste
• For the powder: 1 tbsp chana dal, 1 tsp cumin, 4 dried red chillies, 4 garlic cloves, 1 tbsp dry coconut

Method

1. Dry-roast the powder ingredients (except garlic) until fragrant, then grind coarsely with the garlic.
2. Heat oil, add mustard, urad dal, chana dal and curry leaves.
3. Add the ivy gourd and turmeric and cook uncovered on medium heat, stirring now and then, for 15–20 minutes until crisp and browned.
4. Add salt only near the end so the slices stay crisp.
5. Sprinkle the spice powder, toss for a minute and serve with rice and dal.