Delicious and Crispy Dondakaya Fry: A Classic Indian Dish

Ingredients

250 grams of Dondakaya (Ivy gourd/Tindora)
2 tablespoons of Oil
1/2 teaspoon of Mustard seeds
1/2 teaspoon of Cumin seeds
2 dried Red chillies
1/2 teaspoon of Turmeric powder
1 teaspoon of Red chilli powder
1/2 teaspoon of Garam masala
Salt to taste
2 tablespoons of Freshly grated coconut (optional)
1 sprig of Curry leaves

Steps and instructions

Wash the Dondakaya (ivy gourd) thoroughly and then cut them into thin round slices.
Heat oil in a pan. Once the oil is hot, add mustard seeds, cumin seeds, and dried red chillies.
When the mustard seeds start spluttering, add the curry leaves and fry for a few seconds.
Add the sliced Dondakaya to the pan and mix well. Cook on medium heat for about 10-15 minutes or until the Dondakaya pieces become slightly brown and crispy.
Add turmeric powder, red chilli powder, and salt to the pan. Mix well to ensure all the Dondakaya pieces are coated with the spices.
Continue to cook for another 5-7 minutes on low heat.
Add garam masala and freshly grated coconut, mix well.
Finally, cook for another 2-3 minutes and then turn off the heat.
Transfer to a serving dish and your Dondakaya Fry is ready to be served.

Tools for making

Cutting board - To chop and prepare the Dondakaya (ivy gourd).
Knife - To slice the Dondakaya and perform other cutting tasks.
Pan - To cook the Dondakaya Fry.
Spatula - To stir and toss the Dondakaya while frying.
Measuring Spoons - To accurately measure the quantities of mustard seeds, cumin seeds, turmeric powder, red chilli powder, garam masala, and salt.

Recipe variations

Add finely chopped onions and sauté them along with the Dondakaya for added flavor.
For a spicier version, increase the amount of red chilli powder or add finely chopped green chillies.
Add roasted peanuts or cashews for a crunchy texture.
Sprinkle some lemon juice or amchur powder (dried mango powder) for a tangy twist.
Replace the garam masala with sambar powder or any other spice blend of your choice.
For a healthier option, you can air fry or bake the Dondakaya slices instead of frying them in oil.
If you prefer a dry and crispy texture, coat the Dondakaya slices with besan (gram flour) before frying.

Recipe overview

This Dondakaya Fry recipe will guide you in making a delightful and flavorful dish that's popular in Indian cuisine. Dondakaya, also known as Ivy Gourd or Tindora, is sautéed with aromatic spices to create a simple yet delicious side dish. This recipe brings out the natural flavor of the Dondakaya by pairing it with a combination of spices and grated coconut for added texture. The result is a wonderfully seasoned dish that's both crunchy and savory with a hint of spiciness. The dish is versatile, making it a perfect complement to rice, roti, or any main course. It's an easy recipe that doesn't require fancy ingredients or complicated steps, making it perfect even for beginners in the kitchen. With this recipe, you can create a fantastic Dondakaya Fry that will surely impress your family and friends.

Common questions

How do I clean and prepare Dondakaya (ivy gourd) for cooking? To clean the Dondakaya, wash them thoroughly under running water. Trim the ends and cut them into thin round slices.
Can I skip adding coconut to the recipe? Yes, the grated coconut is optional. If you prefer the dish without coconut, you can omit it from the recipe.
What can I serve with Dondakaya Fry? Dondakaya Fry can be served as a side dish with rice and dal, or with roti (Indian bread) as a main course. It also pairs well with curd rice or yogurt on the side.
How spicy is this recipe? The level of spiciness can be adjusted according to your taste. The recipe includes red chilli powder, but you can decrease or increase the amount based on your preference for spice.
Can I use frozen Dondakaya to make this recipe? Fresh Dondakaya is recommended for the best taste and texture. However, if fresh Dondakaya is not available, you can use frozen ones as a substitute.
Can I use any other type of oil instead of the specified oil? Yes, you can use any cooking oil of your choice for frying the Dondakaya. However, the specified oil in the recipe works well and adds a nice flavor to the dish.
Can I store the leftovers? Yes, you can store the leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.

Serving dishes and utensils

Pan - A sturdy frying pan to cook the Dondakaya Fry.
Knife - A sharp knife to slice the Dondakaya (ivy gourd) into thin round pieces.
Cutting board - A cutting board to safely cut and prepare the Dondakaya.
Spatula - A spatula or a flat utensil to stir and flip the Dondakaya while cooking.
Grater - A grater to grate fresh coconut, if desired as an optional ingredient.

Origin stories

Dondakaya Fry, known as Tindora Fry in other parts of India, hails from the southern regions of the country. This dish is particularly popular in Andhra Pradesh, where it is cherished for its unique taste and health benefits. Interestingly, the ivy gourd, the main ingredient of this dish, is not just a culinary delight but also a medicinal plant. It is known to have hypoglycemic properties and is commonly used in Ayurvedic medicine to manage diabetes. So, while you relish the delectable Dondakaya Fry, you would also be benefiting from the wonderful health properties of this unique vegetable. It's an epitome of the principle "Let food be thy medicine and medicine be thy food", a principle deeply rooted in various Indian kitchens.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.