Prep all the ingredients.

Cut the Dondakaya lengthwise.

Place the cut Dondakaya in a pressure cooker.

Sprinkle salt and turmeric powder over the Dondakaya.

Add 2 tablespoons of water.

Pressure cook for 2 whistles.

Turn off the heat and immediately release the pressure.

Heat a small pan over medium heat.

Add chana dal and urad dal and roast until they change color.

Add methi seeds, coriander seeds, sesame seeds, cumin seeds, and red chillies.

Stir for about a minute until they release their aromas.

Turn off the heat and allow the roasted masala to cool.

Add the cooled masala, roasted peanuts, and tamarind to a mixer grinder.

Blend to make a powder without any water.

Heat oil in a heavy bottomed pan over medium heat.

Add mustard seeds and allow it to crackle.

Stir in the asafoetida and curry leaves for a few seconds.

Add the cooked Dondakaya and the ground roasted masala.

Stir to combine well.

Cover the pan and turn the heat to low.

Cook the Dondakaya Ulli Kura Karam for about 3-4 minutes.

Check the salt and adjust to taste.

Turn off the heat and transfer to a serving bowl.

Serve hot.