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Dondakaya Fry Recipe
Course
Main Course
Cuisine
Andhra, Hyderabadi
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
4
Author
Bindu
Ingredients
For Masala
4
dried red chilies
1
sprig
curry leaves
3
garlic cloves
1
tsp
cumin seeds
¼
cup
peanuts
1/8
cup
desiccated coconut powder
For the fry
400
grams
Tindora/Ivy gourd/Dondakayalu
¼
cup
cashew nuts
1
sprig
curry leaves
1
tsp
cumin seeds
¼
tsp
turmeric powder
1
dried red chili
4
tbsp
oil
salt as per the taste
Instructions
Rinsing
rinse well and pat dry the tindora/ivy gourds.
make them into thin slices or into thin roundels and keep aside.
Preparing masala
dry roast the peanuts, peel off the skins and keep aside.
dry roast dried red chilies, curry leaves, garlic cloves, cumin seeds until crispy.
put them in a grinding jar and make into coarse powder.
add roasted & peeled peanuts, desiccated coconut powder and grind for 2-3 seconds.
keep the powder aside.
Preparing Fry
heat 4 tbsp of oil, add cashew nuts, curry leaves and roast for a minute. Keep aside
add dried red chili, curry leaves, cumin seeds and sauté until they stop spluttering.
add sliced tindora/ivy gourd pieces and mix well.
cover and cook until they become tender or until the skin turns into olive green color.
mix in between.
remove the lid, add turmeric powder, salt as required, masala powder and mix well.
fry for 5 minutes on low heat. Add roasted cashew nuts and curry leaves.
turn off the heat.