15 Min Dondakaya Fry Recipe: Easy Tindora Fry Andhra Style
Dondakaya Fry Recipe or Tindora fry is one of the delicious recipes served along with chapatti in North India and with sambar rice in South India. Our version of the recipe is made in South Indian style which has fewer ingredients and can be made in less time.
Ivy gourd is called with many names, in Telugu, it’s called as Dondakaya, Kovakai in Tamil, Kovakkai in Malayalam and tindora in Gujarati and tendil in Marathi etc., whatever the language we call this green vegetable it tastes great.
There is a widely spread fact that eating this veggie will reduce mathematical skills, but whatever the misconception we have we need to respect nature and eat all healthy vegetables as it is loaded with iron, vitamin B1 & B2 along with dietary fiber and calcium.
By the name, Dondakaya fry people may think this is a deep fry recipe, no its stir-fry recipe. We can make deep fry recipe with besan powder by adding ground nuts but that has a different flavor. Even we can add ground nuts and coconut grate but that makes this recipe clumsy. You may also like to check Dondakaya Masala Recipe.
Tips to make a perfect Dondakaya Fry Recipe:
Use Fresh and Tender Ivy Gourd
Fresh and tender ivy gourds or dondakaya are the best for this preparation. The tender gourd is easy to cook and offers a better taste. Buy small to medium-sized tender gourds that appear firm and not too aged. Mature gourds grow hard and bitter.
Cut Evenly for Consistent Cooking
Chop dondakaya into small and equal portions so that slices cook equally. You may cut the same in slices length-wise or round sliced as per your wish. The smaller the slice gets, the crunchier gourd is going to turn out, and the more quickly they are going to cook.
Wipe Excess Moisture
After cutting, pat the slices dry with a paper towel. This helps prevent the dondakaya from getting soggy when frying and allows them to crisp up well.
Add Spices Generously
There’s not much more to describe since the flavor of the dish is pungent. You can use generous amounts of whole spices like mustard seeds, cumin seeds, turmeric, red chili powder, and curry leaves as a basic layering, otherwise garam masala or coriander powder would do well.
Temper Spices First
Begin by tempering the mustard seeds and cumin seeds in hot oil, then add the ivy gourd. Curry leaves and garlic added at this stage add flavor and aroma to the oil, which coats the slices of gourd as they cook.
Medium Heat
Cook them on low or medium heat so that it can cook uniformly and gets crispy not burnt with the spices. If these get cooked under very high flames, it cooks outwards first while the inside portion remains raw.
Do Not Add Water
Add no water while frying to get a crispy fry. Dondakaya has some natural moisture release during frying that is usually enough. If the pan gets too dry, add a little more oil rather than water.
Add Roasted Peanuts or Sesame Seeds for Extra Crunch
Some roasted peanuts or sesame seeds are sprinkled on the dish for an added crunch and nutty flavor before serving. The addition of crushed peanuts is very common in Andhra-style dondakaya fry. The dish is prepared using Red Chili Powder and accordingly the spice level.
Add red chili powder at the end since it burns if added earlier. You can add more amount of chili powder according to your spice level you can digest; Andhra style is usually hot, so increase the same if that’s your preference.
Garnish with Fresh Curry Leaves and Coriander.
For an authentic Andhra touch, sprinkle some fresh curry leaves and chopped coriander leaves. These herbs add a freshness and aroma to the dish, making it that much more inviting.
Dondakaya Fry | Tindora Fry | Ivy Gourd Fry Recipe
Dondakaya fry or Tindora fry is one of the delicious recipes served along with chapatti in North India and with sambar rice in South India.
Ingredients
- Dondakaya/ Tindora – ½ kg.
- Oil – 2 tbsp.
- Mustard seeds – ¼ tbsp.
- Cumin seeds – ¼ tbsp.
- Onions – 1 cup finely sliced
- Garlic cloves – 15 no. crushed
- Turmeric powder – ¼ tbsp.
- Salt – 1 tbsp.
- Red chili powder – 1 tbsp.
- Garam masala powder – ¼ tbsp.
Instructions
Slice dondakaya/ tindora lengthwise.
Heat oil in a pan, once its hot add cumin seeds and mustard seed.
Once they start giving crackling sound add onions and fry they turn translucent.
Add garlic and stir-fry for a minute.
Add dondakaya, sprinkle turmeric powder and salt and mix well.
As this is a fry recipe, do not cover any lid while cooking – cook for 10 minutes until they cook and leave crispy.
Sprinkle red chili powder and garam masala powder. Mix well and serve hot.
Recipe Video
Recipe Notes
While cleaning, remove the ends of dondakaya.
How to make Dondakaya Fry or Tindora Fry Recipe:
- Clean and slice tindora into four thin slices (lengthwise).
Tip: Remove the ends of this veggie.
- Heat oil in a pan and add mustard seeds, cumin seeds and onions.
- Add garlic and stir fry till onions turn golden brown color.
- Add sliced dondakaya to the onion mix.
- Sprinkle turmeric powder and salt (as per your taste) and mix well.
- Let it cook for five to ten minutes without the lid covered.
- Once you find dondakaya is cooked, sprinkle red chili powder and garam masala powder.
- Cook further for a few seconds and serve hot.
- Dondakaya Fry or Tindora Fry goes well with plain rice or with chapatti.
