DONDAKAYA BARADA
A delicious side dish made of Ivy gourd and gram flour/gram dal cooked in flavorful spices. Makes a great accompaniment with rice or rotis.
Servings: 4 people
Ingredients
- 30 Ivy gourd
- ½ cup Chana dal/Bengal gram dal
- or
- ⅓ cup Gram flour / Besan
- 1 Onion thinly sliced
- 3 tbsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 5 cloves Garlic
- 1 sprig Curry leaves
- Salt to taste
- 1½ tsp Red chilli powder
- ½ cup Water
- 2 tbsp Cilantro finely chopped
Instructions
- In a blender add the chana dal and pulse it to make a coarse powder and keep it aside. Note : Skip this step if you're using Gram flour instead.
- Wash, trim the edges and slice dondakaya into ½inch circles.
- Heat oil in a wide skillet, add mustard seeds, cumin seeds, chopped/minced garlic, curry leaves and let them splutter until garlic turns golden brown.
- Now add in thinly sliced onions, some salt and cook until the onions turns golden brown.
- Add in chopped ivy gourd, turmeric powder and give a good mix, cover and cook for 5 min on low-medium flame.
- Add little bit of salt, add grounded chana dal/gram flour, give it a good stir and cook for 3 min on medium flame.
- Now add the water, give it a good mix until everything is well combined. Cover the pan and cook for more 5 min on low flame, until ivy gourd are a bit tender
- Now add red chili powder, taste and adjust the salt and cook covered for 3 more minutes.
- Finally add in chopped cilantro and give it a good mix and serve hot with roti or rice accompanied by Pacchi Pulusu/Rasam .
Notes
- You can also use a mix of gram flour and grounded chana dal.
- You can substitute the ivy gourd with just onions, potatoes, spinach, fenugreek greens or any kind of firm veggies or greens.
- You can also add little of ginger garlic paste for more depth of flavor.