Dondakaya - Pesara Pappu Kura / Ivy Gourd - Moong Dal Curry

                                      

Ingredients :

• 1/4 kg Ivy Gourd / Dondakayalu
• 1/4 Cup Moong Dal
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Procedure :

• Wash and soak moong dal for 10mins and drain.
• Wash and cut dondakayalu into small pieces.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• When they splutter add curry leaves, soaked moong dal and stir well.
• Add ivy gourd pieces, turmeric powder and mix well.
• Sprinkle 1/4 cup water, cover and cook on medium flame.
• Keep stirring in between, next add salt, red chilli powder & stir well.
• Cover and cook on low flame for couple of mins.
• When it done turn off the flame & transfer into a serving bowl.
• Dondakaya pesara pappu kura is ready to serve.
• Serve with hot rice and ghee.