DONDAKAYA VEPUDU

Dondakaya, as called in Telugu, is available throughout the year in India. This ivy gourd or Tindola fry is one of my favorite recipes. The recipe which I am posting is commonly seen in the Andhra marriage menu. Cashew nuts and/or peanuts are liberally used in this recipe. You can choose whatever you like. 
INGREDIENTS

• Dondakayalu(Tindola)                1/2 kg
• Onion                                              1 large
• Oil                                                    1/4 cup
• Peanuts/cashews                         a hand full
• Jeera                                              a Tsp
• Coriander powder                        a tsp
• Curry leaves                                  a few
• Red chilly powder                        1 tsp
• Basen                                              1 Tsp

PROCEDURE
Cut the tindola and onion into very thin long pieces.
Heat oil in a pan and fry the peanuts or cashews and remove them.
In the same oil add the jeera and curry leaves.
Now add the tindola pieces. Initially you can cover and cook till the pieces become soft. Once the pieces become soft remove the lid.
Now add the onion pieces. Fry them without the lid. After adding the onions you can add the salt too.
When the tindola and onions are totally fried and they change color add the previously fried peanuts or cashews.
Fry for another minute and add the red chilly powder, coriander powder, basen.
Mix well and remove into a serving dish.