DONDAKAYA PALLI PODI KURA(indian ivy gourd stir fry with ground nut powder)

250 gms – dondakaya ( tindora, Indian ivy gourd, kundru
Oil – 1 tab sp
Salt to taste
For powder:-
Ground nuts – 1tab sp
1 tea sp – coriander seeds
1 tea sp – cumin seeds
5-6 dry red chilies or according to your taste
1/2 tea sp sesame seeds
Dry coconut greeted – 1 tab sp
For tempering:-
1/2 tea sp – mustard seeds
A few curry leaves
1/2 tea sp – turmeric powder
Wash the vegetable in water and dry in the shade or wipe with a kitchen towel and cut in to small round pieces and add salt and turmeric powder cook the vegetable in steam for 5 minutes
In the mean while fry coriander seeds, cumin seeds, dry red chilies, ground nuts, sesame seeds, and dry coconut, fry these ingredients in a fry pan with out oil till good aroma comes out then take off the flame and grind in to a coarse powder keep a side
Heat oil in a deep frying pan add mustard seeds and curry leaves then add cooked vegetable fry till golden colour it will take 10 – 15 minutes
Just before removing from fire add ground powder and stir for 2-3 minute and remove from fire and serve hot with plain rice and rasam
This curry will go very well with dal rasam or pesara pappu charu