This is a bit of a slow vegetable to cook. Mostly I make this by boiling the vegetable, and then adding the masala to the cooked vegetable and calling it done.
However, when my mother-in-law was here recently, she showed me this way of making it. This method apparently is a favourite of Hubby’s as well!
- 250gms of Dondakaya (ivy gourd), chopped in rounds
- Oil for deep frying
- 1tsp salt
- 1tsp chilli powder
- 1/3 cup besan (gram flour)
- 1/3 cup grated coconut
- Put in oil and chopped dondakaya as if to deep fry.
- Set the lid over the wok so that it (kind of ) can braize (in Telugu: magga pettu)
- Once the dondakaya starts to soften, take off the lid and deep fry normally. This method used up a little less oil that the regular method, and fries the vegetable evenly.
- Drain the excess oil into a container. This oil can be used for tadka and other frying purposes.
- Add the besan and mix well to ensure no clumps are formed, and the dondakaya pieces are properly covered with besan.
- When cooked, the besan will give off a nice aroma. Add the grated coconut and mix well.
- The coconut helps the pieces of dondakaya to separate and not clump together.
Serve hot with rice.