There are some vegetables that I really love, but rarely buy from Indian grocery like snake gourd (potlakaya), drum sticks, okra (bendakaya) and ivy gourd (dondakaya) to name a few. Few of them I avoid because they are too expensive and some of them require way too much time to chop. Ivy gourd falls into the second category and I generally don’t buy it unless there I know I will have to chop and make the dish.
So this week, when I took a much needed day off from work, I bought fresh dondakaya from Indian grocery and took my sweet time to thinly slice them and make this curry. My husband loved it, so I’m glad that my time was well spent.
Recipe courtesy of my dear neighbor in India who’s my mom’s best friend and a great cook. She can whip up a variety of dishes that are simple, but at the same time so unique and delicious. I made the dish exactly as aunty would make back home, I’m sure the steps can be consolidated, but I didn’t take the risk since I didn’t want to compromise on the taste that I remember.