Dondakaya Masala/Ivy Gourd Masala

Ingredients

• 250 gms Ivy gourd (Slit into four pieces)
• 1 unit Tomatoes (Large, finely chopped)
• 1 unit Onions (Large, chopped)
• 2 unit Green chillies (Slit)
• 1 tsp Ginger garlic paste
• 4.5 tbsp Peanut oil
• 1 tsp Mustard seeds
• 1.5 tsp Cumin seeds
• 1 unit Curry leaves (1 stem)
• 3.5 tbsp Coriander leaves
• 1.25 tsp Salt (Adjust to taste)
• 1.5 tsp Red chilli powder
• 0.5 cup Water
• 1 tsp Garam masala (Garam Masala Powder)
• 2 tbsp Peanuts
• 1 tbsp Dry coconut
• 2 tsp Coriander seeds
• 0.125 tsp Fenugreek seeds
• 2 unit Green cardamom pods
• 3.5 unit Cloves
• 1.5 tbsp Sesame seeds

Instructions

1. 1In a dry pan, roast peanuts for 30 seconds. Add dry coconut and roast for 1 minute. Add coriander seeds, cumin seeds, and fenugreek seeds, roasting for an additional 1.5 minutes. Add cloves and cardamom pods, roasting for 30 seconds. Finally, add sesame seeds and roast until they begin to pop. Allow the mixture to cool, then grind into a fine paste.
2. 2In a pan, heat peanut oil and add the sliced ivy gourd. Cook until the ivy gourd is 80% done, stirring occasionally.
3. 3In the same pan, add more oil if necessary. Once heated, add mustard seeds and cumin seeds. Follow with curry leaves, onions, and slit green chillies. Sauté until onions are translucent. Add ginger garlic paste and sauté until the raw aroma dissipates.
4. 4Add salt and red chilli powder to the pan. Stir in the tomatoes and cook until they become mushy.
5. 5Add the ground masala paste to the pan. Cover with a lid and cook until the oil separates from the masala.
6. 6Add the cooked ivy gourd pieces and water to the pan. Cover and simmer for 10-15 minutes.
7. 7Stir in the garam masala powder and garnish with coriander leaves before serving.