Prep all ingredients.

Cut Dondakaya lengthwise.

Place Dondakaya in pressure cooker with salt, turmeric, and 2 tablespoons of water.

Pressure cook for 2 whistles and immediately release pressure to avoid overcooking.

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 aromas.

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

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

Blend to make a powder without adding water.

Heat oil in a heavy-bottomed pan over medium heat.

Add mustard seeds and allow them 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 for about 3 to 4 minutes so that all the flavors get well absorbed.

Check the salt and adjust according to taste.

Transfer the Andhra Dondakaya Ulli Kura Karam to a serving bowl and serve hot.

Serve with Steamed Rice and Andhra Style Bendakaya Charu.