Dondakaya Kobbari Vepudu (Ivy Gourds and Coconut Stri Fry)

Wash and nip the ends of 250 gm of Ivy Gourds. Slice them into rounds and sauté on medium heat in a pan with a tbsp of Oil for 3 minutes. Cover cook for 15 minutes sautéing in between till the Ivy gourd pieces are wrinkled. Remove the lid and saute on low for 4-5 minutes.

Heat ½ tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and few Curry Leaves. Add and sauté a large sliced Onion, Salt to taste and a pinch of Turmeric Powder on medium heat for 5-6 minutes. Add ½ tsp of Ginger Garlic Paste and sauté for 4-5 minutes. Add a tsp of Red Chilli Powder, a pinch of Coriander Powder and a pinch of Garam Masala Powder and combine. Add the sauted Ivy Gourds, ¼ cup of Fresh Grated Coconut, mix and cook on low heat for 15-18 minutes without lid. Remove from heat and serve hot with steamed rice.