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Export 13 ingredients for grocery delivery
Step 1
Add ivy gourds to a large pot filled with water. Add 2 teaspoons of rock salt and a few tablespoons of vinegar. Let them rest for 5 to 10 mins. Rinse them well under running water.
Step 2
Nip off both the ends and chop them to desired size. An easier way is to slice them in a food processer (with a slicing attachment) or dice them in a onion chopper (with a dicing attachment).
Step 3
Heat oil in a pan, Add mustard and cumin.
Step 4
When the seeds crackle, add curry leaves, green chilies and hing.
Step 5
When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
Step 6
Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
Step 7
Add ivy gourd and fry for 2 to 3 mins on a medium high heat. Add red chili powder and saute for another 2 to 3 minutes.
Step 8
Cover and cook on a very low flame stirring occasionally to prevent burning.
Step 9
When the gourd is half cooked, add garam masala and saute for 2 mins. Taste test and adjust salt.
Step 10
Cover and simmer until cooked & tender. Sprinkle coriander leaves and coconut. Stir well. Serve dondakaya curry with rice or chapathi.
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