Curry a' La Dondakaya (Gherkin)

Dondakaya ( Gherkin , Gentleman's toes) is cut into small circles and fried.  That is the only way we made it at home, until the day the younger one (L), she must have been 10 then,  entered the kitchen to help the father cook.  On the stove - we had the Rasam and the other burner had the Gherkin Fry.  Half way through, she was given instructions to add some water, presuming that she would add it to the Rasam.  Instead it was poured into the fry.  To salvage the curry, some fast thinking was required and it turned out into a curry that is being still made at home.  Thank you La.

Dondakaya - 250 gms - wash, dry and cut round pieces

Coconut - 1/4 - grated

Coriander seeds (Dhania) 1 tbsp

Cumin seeds (jeera) - 1 tsp

Bengal gram dhal ( channa dhal) - 1 tsp

Red (dried) chillies - 4

Turmeric powder - 1/4 tsp

Tomato - 1 large

Salt to taste

Oil - 2 tbsp

Dry roast the red chillies, bengal gram dhal, coriander seeds, cumin seeds

Grind coarsely.

Add the coconut and grind again, let it remain slightly coarse

Meanwhile, in a wok heat the oil

Add the cut gherkins

Saute till slightly tender.

Add 1/2 cup water. As it comes to a boil

Add the chopped tomato.

After a while the coarse powder and turmeric powder and salt to taste.

Cook, you may need to add some more water as it cooks.

Let the water evaporate. Check if the vegetable is done - do not overcook.

Eat with roti or rice.