Dondakaya rasedar subzi with fresh coconut (Kundru/tindora/gherkin gravy subzi with fresh coconut)

Dondakaya is a very common and widely consumed vegetable. It is available in India throughout the year. It is known as Kundru/Tindora/Gherkin/Ivy gourd or Coccinia in different places.

Kundru is native to many countries extending from Africa to Asia including India, the Philippines, Cambodia, China, Indonesia, Malaysia, Myanmar, Thailand, Vietnam etc. Dondakaya is a small oblong shaped smooth skinned light green to dark green vegetable. It has a mild flavor with a crunchy juicy texture.

In traditional medicine, fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. In Bangladesh, the roots are used to treat osteoarthritis and joint pain.

Dondakaya can be made in to subzis using different masalas and chutneys etc. Here is a gravy subzi. I used fresh grated coconut in the gravy which gives a unique flavor to the dish. If fresh coconut is not available, it can be replaced with dry coconut.

Ingredients:

•      15 or 20 dondakaya
•      2 onions diced
•      3 tomatoes (medium sized)
•      1/2 cup fresh grated coconut
•      1 or 2 green chile
•      1/2 inch ginger
•      1 or 2 red chile
•      1 Tbsp. dhania seeds
•      1 Tsp. saunf (fennel seeds)
•      1 Tsp. jeera seeds
•      1 Tsp. mustard seeds
•      1 Tsp. red chile powder
•      1/2 Tsp. turmeric powder
•      Pinch of asafetida
•      3 Tbsp. oil
•      Salt to taste
•      1 Tbsp. tamarind paste
•      1 Tsp. jaggery (optional)
•      1 Tsp. kasuri methi
•      Cilantro for garnish

Directions:

1.      Wash and clean dondakaya.
2.      Remove the ends on both the ends.
3.      Slit the kundru in such a way that they are uncut at one end and slit on the other end.
4.      Wash and dice onion.
5.      Wash and dice tomatoes.
6.      Heat a pan add dhania, saunf and jeera seeds.
7.      Add the red chile.
8.      Roast for 3 to 4 minutes.
9.      When the seeds are turning brown, turn off the heat.
10.      Let cool.
11.      Heat a spoon of oil in the pan.
12.      Add diced onion.
13.      When onion turns translucent, add some diced tomato, saving some for the gravy.
14.      Mix well.
15.      Cook for 2 to 3 minutes.
16.      Add grated coconut, ginger and green chile.
17.      Mix well and stop cooking.
18.      When the dry masalas and onion mixture are cool, grind the dry ingredients in a mixer.
19.      When the mixture is ground to a powder, add the onion mixture.
20.      Add turmeric, chile powders and salt.
21.      Grind to a coarse paste.
22.      Fill each of the kundru with a little bit of ground paste.
23.      Save the rest of the mixture for the gravy.
24.      Place the filled kundru in a microwave safe bowl.
25.      Microwave for 3 to 4 minutes.
26.      Heat oil in a pressure cooker and add mustard seeds and asafetida.
27.      When the mustard seeds crackle, add the stuffed kundru.
28.      Add the rest of the masala mixture.
29.      Add some water.
30.      Close the lid and let it cook for one or two whistles.
31.      If the kundru are tender they cook fast. Even cooking in the microwave is sufficient.
32.      If they are not very tender, you have to pressure cook them till they are soft.
33.      Add the rest of the diced tomatoes.
34.      Add tamarind paste and jaggery.
35.      Cook for 4 to 5 minutes.
36.      Rub the kasuri methi in your palm and add it to the gravy.
37.      Cook for a minute or two.
38.      Remove from the heat.
39.      Transfer to the serving bowl and garnish with cilantro.
40.      A very tasty dish which can be served with rice or roti.

Note: If you want or if you do not have fresh grated coconut, you may use the dry one.