Dondakaya Fry (Tindora Fry)
Stir fried ivy gourd with spices, coconut and curry leaves. This is eaten with hot rice and ghee or with chapati.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 250 grams tindora (ivy gourd/ dondakayalu)
- 1 dried red chili broken
- 1 sprig curry leaves (pat dry)
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon channa dal (bengal gram)
- 1 teaspoon urad dal (skinned black gram)
- 2 tablespoons Oil
- 1 to 2 garlic cloves crushed
- 1 pinch hing (asafetida, optional)
- ⅛ teaspoon turmeric
- ⅓ teaspoon sea salt (more to adjust)
- ¼ to ½ teaspoon red chili powder (cut down for kids)
- 2 tablespoons peanuts roasted, skinned (optional)
To roast & powder or use 2 to 4 tbsp raw coconut
- ¾ tablespoon chana dal
- ¾ tablespoon urad dal
- ¾ tablespoon dried coconut or endu kobbari
- ¾ tablespoon sesame seeds nuvvulu (optional)
- 1 dried red chili
- 1 small garlic clove
- ¾ teaspoon cumin seeds
How to make the recipe
- Prep up the gourd: Rinse ivy gourd under running water and pat dry with a clean cloth. Chop off both the ends and discard. Either slice them to thin round slices or lengthwise to long slices. Or Alternately add to a food processor and pulse a few times (do not process). Check pics in the post.
- Make vepudu karam: (Omit to use coconut.) Dry roast red chili, urad dal and chana dal until golden & aromatic. Add cumin, coconut, sesame seeds and garlic. When the sesame 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.
- Temper: Heat a pan with oil. Add mustard, cumin, urad dal, chana dal, garlic, red chili and curry leaves. When the lentils turn golden, add hing.
- Make the stir fry: Add chopped dondakaya, salt and turmeric. Stir fry on a medium high heat for 3 minutes. Cover and cook on a low flame until the gourd is tender, to your liking. Keep stirring in between.
- Stir in the coconut or the vepudu karam & saute for 2 mins until aromatic. Add the red chili powder and roasted peanuts and stir fry for another 2 mins.
- Serve dondakaya fry with hot rice and ghee. It goes well as a side with rice-rasam or rice-sambar.
NUTRITION (estimation only)
Calories: 161kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 150mg | Fiber: 2g | Vitamin A: 90IU | Vitamin C: 17.8mg | Calcium: 22mg | Iron: 1.1mg
