4cupsIvy gourd(Dondakaya) - thinly sliced (about 20-25 medium sized)
2Red onions- medium, thinly sliced
1tspCurry powder(I use my mom's curry powder)
Curry leaves- few
Heat 2tbsp oil in a medium saute pan; add the chopped ivy gourd and turmeric. Mix well; cover and cook on medium-low flame, until the pieces are tender, about 15 minutes.
In another saute pan, heat 1tbsp oil and add the tempering ingredients. Once the seeds start to splutter, add onions and saute until lightly browned around the edges. Add the ginger+garlic paste and cook for another minute or until it does not smell raw anymore.
Once the ivy gourd pieces are almost tender, add the sauteed onions, curry powder and salt. Mix well and cook for 3-4 minutes.
Serve with steamed white rice and dal. I had ours with some menthi majjiga (fenugreek spiced buttermilk) for a simple lunch.