Dondakaya (Ivy Gourd) ‘Fry’

This is a recipe from the South Indian states of Andhra Pradesh and Telengana. In local parlance, ivy gourd is called dondakaya. This is a vegetable that I like and make a preparation of it once a week. But normally, it is a stir fry with a little coconut. This time, I was in the mood for something different and therefore decided to explore. It was then that I came across this lovely recipe from the very well-known Swasthi’s Kitchen. The version presented was non-WFPB, but it was quite easy to customise it a no-oil recipe. It tasted marvellous indeed!

Ingredients
250 gms ivy gourd (kovakkai, tindora)
1 green chili, slit
1 red chili, broken into 2 pieces
1 sprig curry leaves
1/4 tsp mustard seeds (sarson, kadugu)
1/4 tsp cumin seeds (sabut jeera, jeeragam)
3/4 tbsp Bengal gram (chana dal, kadalai parupu)
3/4 tbsp split black lentils (urad dal, ulutham parupu)
2 garlic cloves, crushed
A pinch of asafoetida (hing, perunkayam)
A pinch of turmeric powder (haldi, manjal podi)
1/4 tsp red chili powder
2 tbsp peanuts, roasted
Salt to taste
To Roast And Powder
3/4 tbsp Bengal gram (chana dal, kadalai parupu)
3/4 tbsp split black lentils (urad dal, ulutham parupu)
3/4 tbsp grated coconut
3/4 tbsp sesame seeds (safed til, ellu)
1 dried red chili
1 pod garlic
3/4 tsp cumin seeds (sabut jeera, jeeragam)
Method
Wash and dry the ivy gourd thoroughly
Chop vertically or into roundels
Roast the Bengal gram and split black lentils (mentioned under the heading ‘To Roast And Grind’
Once they turn golden brown, add the red chili, cumin seeds, coconut, sesame seeds and garlic
When the sesame seeds begin to splutter, remove from flame and transfer to a plate
Cool completely
Then powder this mix of spices, lentils and coconut to a fine powder
Use only a small quantity and store the rest for use as and when needed (this can be the masala for several dishes)
Heat a wok and add mustard seeds
When they begin to splutter, add cumin seeds, Bengal gram and split black lentils
Roast till the lentils turn golden brown
Add curry leaves and asafoetida
Continue to roast till the curry leaves are crisp
Now add the ivy gourd, salt and turmeric powder
Mix well
Stir fry till the ivy gourd is tender
Add 1 1/2 tsp of the ground mixture
Mix well
Finally, add the peanuts and mix well again
Continue to cook for a couple of minutes more
Remove from flame and serve hot with red/brown rice or Indian flat breads
Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s