Ingredients
Dondakaya / Ivy Gourd – 250 g, washed & cut into 1–2 inch pieces
Onion – 1 medium, sliced (optional)
Green chili – 1–2, chopped
Turmeric – ¼ tsp
Red chili powder – ½–1 tsp
Coriander powder – 1 tsp
Cumin seeds – ½ tsp
Oil – 2–3 tbsp
Salt – to taste
Execution
1. Prep the Dondakaya
Wash and pat dry.
Cut into uniform pieces for even cooking.
2. Fry
Heat oil → add cumin seeds, green chili, onions (if using).
Add dondakaya, turmeric, chili, coriander powder, salt → sauté on medium flame.
Cook uncovered until tender and slightly crispy, stirring occasionally (10–12 mins).
3. Serve
Serve hot as a side with rice or roti.
Additional tips
Keep the flame medium-low to avoid burning while letting the veggie cook evenly.
Don’t over-stir; too much stirring makes it mushy.
Add a pinch of amchur (dry mango powder) or a few drops of lemon juice at the end for tanginess.