Dondakaya Ulli Karam

Heat 1 tbsp. oil and saute the onion, red chilies, garlic, coriander seeds, cumin seeds and a pinch of salt till they turn slightly brown. Keep aside to cool and grind to a coarse paste.

Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Saute for a few seconds. Add the steamed Ivy Gourd & salt to taste. Saute for 2-3 minutes.

Add the ground paste & combine everything well. Stir fry for 2 minutes.

When done, switch off the flame and add lime juice and coriander leaves.

Serve as a side dish with hot steamed rice or chapatis.