Chop the ivy gourd either lengthwise or into small rounds. I went with rounds this time.
Grate the required amount of coconut or if using frozen, thaw it and make sure it's at room temperature.
Preparing the Dry Masala
Heat the kadai and once its hot add the red chili, jeera and coriander seeds and dry roast until the aroma comes out.
Finally, add the grated coconut and roast until the coconut browns up.
Let it cool and grind into a coarse powder.
Heat the kadai or pan and add 1 tbsp of oil.
Once the oil is hot add the mustard seeds, urad dal, hing and curry leaves.
Let it fry for a minute and as the mustard seeds start to splutter, add the chopped ivy gourd, salt, and turmeric.
Sprinkle about 1 tbsp of water and mix well and cover and cook for 5 minutes or until the ivy gourd is soft and tender. Make sure you mix it once for every 2 minutes.
Now remove the lid and let it cool until all the moisture is evaporated.
Finally, add the spice powder and mix well.
At this stage, if required add more oil if not let it cook for a couple of minutes and turn off the heat.
That’s it. Dondakaya Vepudu is ready.
Instead of grated coconut, fresh coconut pieces (3 or 4) can be used too.
I prepared this as no onion no garlic version. But after tempering, you can add garlic and onion and sauté them until translucent and then add the ivy gourd. Make sure you adjust the salt and spices accordingly.
Adjust the salt and red chilies as per your preference.
I used byadagi red chilies for this recipe. So adjust the red chilies depending upon the variety.