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Dondakaya Nimmakaya Karam | Ivy Gourd Lemon Spice Recipe

Bachelors Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 4

Ingredients

  • For the Lemon Spice Mix:
  • ¼ tsp Fenugreek seeds (Methi)
  • 1 tbsp Coriander seeds (Dhaniya)
  • ½ tsp Cumin seeds (Jeera)
  • 1 tsp Mustard seeds
  • 4-5 Dry red chillies
  • 2 Lemons
  • Salt (to taste)
  • ¼ tsp Turmeric
  • 2 Green chillies
  • 1 ½ - 2 tbsp Red chilli powder
  • Jaggery (a small piece)
  • 2-3 tsp Water
  • For Frying:
  • 350 grams Ivy gourd (Dondakaya)
  • ¼ cup Oil
  • ½ tsp Mustard seeds
  • 5-6 Garlic cloves
  • 2 tbsp Peanuts
  • 1 tsp Split chickpeas (Chana Dal)
  • Asafoetida (Hing) - a pinch
  • 1 tsp Split black gram (Urad Dal)
  • Coriander leaves (a handful)

Instructions

  1. Prepare the Ivy Gourd: Slice the ivy gourd into quarters or pieces. Steam them for 15 minutes or pressure cook for one whistle. Set aside.
  2. Prepare the Lemon Spice Mix: Dry roast fenugreek seeds and mustard seeds until the fenugreek changes color. Add coriander and cumin seeds, roast, and grind into a fine powder.
  3. Fry the Peanuts: Heat oil, fry the peanuts until golden, and set them aside.
  4. Temper the Spices: In the remaining oil, add mustard seeds, urad dal, chana dal, dry red chilli, garlic, curry leaves, and asafoetida. Sauté well.
  5. Cook the Ivy Gourd: Add the steamed ivy gourd slices to the tempering and cook on medium flame until they turn reddish and tender.
  6. Mix with Lemon Spice: Lower the flame, add the prepared lemon spice mix, and stir. Cook on medium flame for 2-3 minutes.Garnish with chopped coriander leaves; adjust salt, tanginess, and spice levels to taste.
  7. Finish and Serve: Let the dish rest for at least an hour for the flavours to infuse.