.Andhra style Dondakaya fry recipe with step by step instructions.తెలుగు వెర్షన్.

This style of Ivy gourd/tindora fry is usually prepared in Andhra hotels and ceremonies.the only difference is that the ivy gourd pieces are deep-fried in the oil first and then mixed with the masala powder and are stir-fried again for few minutes until the pieces are nicely coated with the masala. I like that very much but I don’t do that way to prevent the nutrients.

you can also add 2 tbsp of putnalu/roasted gram while preparing masala powder. or you can simply add  1 1/2 tbsp of gram flour. sesame seeds can also be used in the powder. but you need to roast them before adding.it takes 15-20 minutes for the ivy gourd pieces to get cooked completely.so leave them covered until then.mix in between. if the pieces turn into olive green color and tender then they are done.

This recipe goes well with hot rice and rasam. I would like to have it with curd rice.try and enjoy this tasty dish :).

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Dondakaya Fry Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Course: Main Course

Cuisine: Andhra, Hyderabadi

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

1. rinse well and pat dry the tindora/ivy gourds.
2. make them into thin slices or into thin roundels and keep aside.

Preparing masala

1. dry roast the peanuts, peel off the skins and keep aside.
2. dry roast dried red chilies, curry leaves, garlic cloves, cumin seeds until crispy.
3. put them in a grinding jar and make into coarse powder.
4. add roasted & peeled peanuts, desiccated coconut powder and grind for 2-3 seconds.
5. keep the powder aside.

Preparing Fry

1. heat 4 tbsp of oil, add cashew nuts, curry leaves and roast for a minute. Keep aside
2. add dried red chili, curry leaves, cumin seeds and sauté until they stop spluttering.
3. add sliced tindora/ivy gourd pieces and mix well.
4. cover and cook until they become tender or until the skin turns into olive green color.
5. mix in between.
6. remove the lid, add turmeric powder, salt as required, masala powder and mix well.
7. fry for 5 minutes on low heat. Add roasted cashew nuts and curry leaves.
8. turn off the heat.

Video version of Dondakaya fry