Dondakaya fry or tindora fry recipe – learn to make simple ivy gourd stir fry in andhra style. Ivy gourd is called as dondakaya in telugu, kovakai in tamil, tondekayi in kannada, tindora in gujarati and tendli in marati. It is used to make stir fry, curry and dondakaya pachadi in Andhra cuisine.
To make dondakaya fry, you can slice them or chop them. I used my food processor to chop them and the vepudu gets done quickly since the veggie is chopped to small bites.
Just wash and chop off the ends and add them to the food processor and pulse them a couple of times.
I use my vepudu karam to spice up most of my stir fry veggies. You can just use some coconut or white sesame powder too.
Some times we also use roasted peanut. But this time I used some left over chopped almonds.
1. I used some fresh coconut and sesame seeds to add towards the end. You can also add any spiced powder or papula podi or this vepudu karam. I have also shared how to make your spiced powder in the recipe card. You can also just use coconut and skip that.
2. Blend to a coarse mixture.
How to make dondakaya fry
3. Heat oil in a kadai. Add mustard, cumin , dals, garlic and red chilli. When the dal turns golden, add curry leaves too.
4. Next add in the chopped or sliced dondakaya pieces. Also add in turmeric and salt. I use a food processor to simply the task of slicing the veggies.
5. Next begin to fry on a medium to low flame until soft. Keep stirring often. If needed cover and cook on a low flame.
6. When the veggie turns soft, then add in the coconut. Mix and fry until it smells good.
7. Sprinkle red chilli powder. You can also add in roasted peanuts at this stage.
8. Next fry until the raw smell goes away.
Serve dondakaya fry with rice.
Ingredients (1 cup = 240ml )
- 250 grams tindora ( ivy gourd/ dondakayalu)
- 1 green chili slit
- 1 red chili broken or green chilies
- 1 sprig curry leaves
- ¼ tsp mustard
- ½ tsp cumin or jeera
- ¾ tbsp channa dal / senga pappu (bengal gram)
- ¾ tbsp urad dal / minapapappu (skinned black gram)
- 2 tbsp Oil
- 1 to 2 garlic cloves crushed
- 1 Pinch hing (or asafoetida) (optional)
- 1/8 tsp turmeric
- Salt as needed
- ¼ tsp red chili powder
- 2 tbsp peanuts roasted, skinned (optional)
To roast & powder or use 2 tbsp coconut
- ¾ tbsp chana dal
- ¾ tbsp urad dal
- ¾ tbsp dried coconut or endu kobbari
- ¾ tbsp sesame seeds nuvvulu (optional)
- 1 red chili
- 1 small garlic
- ¾ tsp cumin or jeera
- 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.
Making vepudu karam or use 2 tbsp coconut
- 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.
Making dondakaya fry
- 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.
NUTRITION INFO (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes