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.