Soak ivy gourd in a large utensil filled with water.

Wash them thoroughly under running water.

Drain them in a colander and wipe off with a clean cloth. or Let them dry off completely.

Chop off the ends.

Slice them thinly vertically or horizontally. If using food processor, just add them and pulse a couple of times. I used food processor.

Dry roast red chili, urad dal and chana dal until golden & aromatic. Then add cumin, coconut, sesame seeds and garlic. When the sesame seeds begin to splutter, remove to a plate and cool completely. Powder this finely. Set aside. Use this only as needed and store the rest for later use.

Heat a pan with oil. Then add mustard, cumin, urad dal and chana dal.

Allow the dals to fry till golden. Then add curry leaves and hing. Saute till the leaves turn crisp.

Add chopped dondakaya pieces, salt and turmeric.

Stir fry till soft cooked. If needed just simmer the stove, then cover and cook. Stir often to prevent burning.

Add vepudu karam as needed or coconut and red chili powder.

Then add the peanuts if using and stir well.

Fry till you begin to smell the coconut good. Off the stove.

Serve dondakaya fry with rice and ghee.