Dondakaya Vepudu/Fry

20 fresh Dondakaya- each, cut length wise
1 tsp of powdered coconut(fresh or dry)
½ tsp Turmeric
½ tsp Salt
½ tsp Red chilli powder
Freshly ground Garlic 2
Popu or tadka ingredients: Musturd, Cumin/Jeera, Curry Leaves

Preparation:

• In a pan, heat one teaspoon of cooking oil, once hot do the popu or tadka: toasting 1/2 teaspoon each of Mustard seeds, Cumin/Jeera, and Curry leaves and let them splutter.



• Add 1/2 of teaspoon of Turmeric and immedietly add sliced Dondakaya and saute for a 2 minutes. Then cover and cook on low flame, stirring in between for 10 minutes on low heat. Allow cooking tindora in its own moisture. Keep checking inbetween, sauteing them so that they dont burn.



• When they are tender and 1 teaspoon of fresh or dry Coconut and Salt. Add 1/4 glass of water. Stir to mix and cook them covered, until the Dondakaya is cooked(another 10- 15 minutes).


• Add Red chilli powder and freshly ground Garlic(optional) and combine well and let it cook, uncovered for another 5 minutes on medium heat. Turn off heat.
  Serve warm.