Ingredients:
Coccinia (also called Dondakayalu/ gherkins
/Kunthroo/ Ivy Gourds) - 250 gms
Mustard seeds - 1/2 tsp
Cumin seeds - 1tsp
Chenna Dal - 1tsp
Urad Dal - 1tsp
Dry red chillis - 3 to 4
fresh curry leaves
Turmeric pwd - pinch
Salt to taste
Oil - 2 tsp
Roasted peanuts - 2 tsp (garnish)
Method:
Wash the Coccinia, dondakayalu and nip the tip and tail ends. Slit each Coccinia into four, length wise, as shown in the picture and slice them into thin long strips.
Heat oil in a cooking vessel.
Once the oil is hot then add the chenadal, urad dal and cumin seeds, let them splutter and turn brown.
Add cumin seeds, red chillis, curry leaves and fry for a few seconds stirring continuosly.
Reduce to medium flame and Immediately add the sliced Coccinia and combine.
Add salt and turmeric pwd and mix well.
Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn.
Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes.
Keep checking inbetween, sauteing them so that they dont burn.
The sauteed Coccinia/dondakayalu lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
Don’t overcook the Coccinia/dondakayalu, they should retain that, slight crunchy texture.
uncovered for another 2 minutes on medium heat. Turn off heat.
Finally adjust the salt and garnish with roasted peanuts.
Serve hot with steamed rice.
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