Andhra style Dondakaya Vepudu

Andhra style Dondakaya Vepudu recipe – is an easy-to-make and delicious South Indian-style stir fry made using tindora or ivy gourd. This is a perfect side dish for any South Indian main course like rice with sambar, rasam, pappu, etc.

“Dondakaya” is a Telugu term, that refers to ivy gourd or tindora, which is a vegetable commonly used in South Indian cuisine. It is also a popular and well-liked vegetable in most South Indian weddings, functions, and special occasions menus.

Andhra-style-Dondakaya-vepudu

About Andhra style Dondakaya Vepudu Recipe

Andhra style Dondakaya Vepudu recipe is a super easy preparation wherein the sliced dondakaya is stir-fried or sautéed and cook them along with some basic Indian ground spices and salt.

There are many ways in which dondakaya fry is made. This recipe is a simplest version which does not involve any grinding.

The taste of dondakaya (ivy gourd or tindora) can be described as mildly tangy and slightly bitter, with a crunchy texture when cooked.

The spice powders used in this recipe are red chili powder, coriander powder, koora karam, and turmeric powder only. In this fry, I do not use any other spices like garam masala powder.

What makes this recipe special? As said earlier this recipe is my grandmother’s recipe and she follows a special step to treat cut dondakaya.

When you cut dondakaya (ivy gourd or tindora), you will notice a sticky layer on the slices. While the sticky layer is harmless and edible, she prefers to reduce the stickiness before cooking.

How to reduce the stickiness from Dondakaya (Ivy Gourd)?

1. Wash the dondakaya thoroughly and trim off the ends. Slice the dondakaya into roundels or desired shapes.

2. Sprinkle salt (regular table salt or kosher salt) over the cut dondakaya slices. Use enough salt to coat the slices lightly.

3. Gently rub the salt into the dondakaya slices with your fingers. Ensure that each slice gets coated with salt.

4. Allow the salted dondakaya slices to sit for about 5-10 minutes.

5. Rinse the dondakaya slices under running water to wash away the salt and the sticky residue. Use your hands to rub the slices while rinsing.

Reasons to try

Super simple recipe.

Beginner & Bachelor friendly.

Straight forward.

Minimal ingredients.

No grinding.

Vegan and Gluten free.

Pro Tips

Dondakaya: Choose ivy gourds that are firm, smooth, and vibrant in color. Also thin and medium-sized (about 2 to 3 inches in length) are tender with less seeds. They cook quickly and evenly, making them ideal for stir-fry dishes.

Avoid dondakaya that are thick ( they are more mature and slightly bitter in taste), discolored, and wrinkled.

Do not add water: While simmering, do not add water to soften the vegetable. Let it cook in the steam formed inside.

Cooking time: It will depend on the thickness of the dondakaya slices. Thin slices will take a shorter time and thick slices will take a longer time to cook.

Dondakaya-fry

Ingredients

Dondakaya (ivy gourd or tindora): Select fresh ones for the best taste.

Tempering: oil, mustard seeds, cumin, dry red chilies, garlic, and curry leaves.

Onion: It adds a nice texture to the dish.

Spices: turmeric powder, red chili powder, coriander powder, and koora karam.

Seasoning: salt

How to make Andhra style Dondakaya Vepudu (step-by-step)

Step 1: Cutting Dondakaya

1. Start by washing the 500 grams of whole dondakaya under running water to remove any dirt. Trim off both ends of each dondakaya.

2. Using a sharp knife, slice the dondakaya into rounds of desired thickness.

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3. Sprinkle 1-2 tbsp salt (regular table salt or kosher salt) over the cut dondakaya slices.

2

4. Gently rub the salt into the dondakaya slices with your fingers. Ensure that each slice gets coated with salt.

Allow the salted dondakaya slices to sit for about 5-10 minutes.

3

5. Add plenty of water in the bowl. Use your hands to rub the slices while rinsing. Rinse the dondakaya slices thoroughly with water to wash away any remaining stickiness.

4

6. Discard the water. Gently squeeze the slices to remove excess water.

Keep them aside until further use.

5

Step 2: Making Dondakaya Vepudu

7. Heat 3-4 tbsp oil in a wide, heavy-bottomed pan or skillet over medium-low heat. Once the oil is hot, add mustard seeds and cumin. Let them crackle.

6

8. Add 2 whole dry red chilies, 5-6 garlic cloves (crushed) and 6-8 curry leaves.

Sauté for a few seconds until the leaves turn crisp.

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9. Now, add the chopped onion and sliced dondakaya.

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10. Saute stirring frequently for 1-2 minutes.

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11. Add 1/2 tsp turmeric powder and salt to taste. Mix everything well so that the spices coat the slices evenly.

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12. Reduce the heat to low. Cover the pan with a lid and let the dondakaya cook slowly on the lowest flame.

Stir occasionally (after every 5 minutes) to ensure the dondakaya cooks evenly and does not stick to the bottom of the pan.

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13. After 10 minutes, check for doneness by tasting a piece; it should be soft but still retain a slight crunch. If it tastes hard or raw, continue to simmer for a few more minutes.

For me, it took 15 minutes for dondakaya to cook tender.

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14. Once the vegetable is cooked tender, add the ground spices – 1-2 tsp red chili powder, 1 tsp coriander powder, and 1 tsp koora karam.

Stir gently to coat the dondakaya slices evenly with the spices. Continue to cook without cover for 2-3 minutes. Keep stirring in between in this process.

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15. Taste test and adjust the spices and salt, if needed. Turn off the flame.

Dondakaya Vepudu is ready. Serve hot as a side dish with steamed rice or chapati.

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Serving Suggestions

My favorite combination is with hot steamed rice. If you have not tried it, drizzle some ghee (clarified butter) over the rice and enjoy the combination.

With rice varieties: It goes very well as a side dish with sambar rice, rasam rice, pappu rice, curd rice, or even flavored rice varieties like lemon rice, coconut rice, etc.

With Indian flatbreads: The stir fry also pairs well with Indian flatbreads like roti, paratha, phukla, or chapati. It makes for a tasty and satisfying meal.

Dondakaya-vepudu-recipe

Storage Suggestions

Dondakaya vepudu can typically be stored in the refrigerator for 2-3 days. Allow the dish to cool down to room temperature before storing. Transfer it to a clean, airtight container and refrigerate.

When ready to eat again, reheat the dondakaya vepudu in a microwave-safe dish or on the stovetop until thoroughly heated.

Variations

Lentils: You can add lentils like urad dal and chana dal in the tempering and saute until they turn a light golden color.

Coconut: At the end, you can add coconut – desiccated, grated fresh, or dry coconut.

Peanuts: Add roasted or deep-fried peanuts towards the end. They provide a crunchy texture and nutty taste, elevating the stir-fry flavors.

Ajwain (carom seeds): Add 1/8 tsp in the tempering. It adds a unique flavor and helps in digestion.

North Indian touch: you can add amchur powder or chat masala and garam masala towards the end.

More Related Recipes

Dondakaya Palli Karam Vepudu

Dondakaya Ulli Karam

Beetroot Chana Dal Fry

Aratikaya Vepudu

Vankaya Vepudu

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Recipe Card

South-indian-style-dondakaya-fry-recipe

Andhra style Dondakaya Vepudu | South Indian Ivy Gourd Fry

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Dondakaya vepudu is a traditional South Indian stir-fry made with ivy gourd (dondakaya) and a blend of aromatic spices. It pairs perfectly with steamed rice or chapati.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Andhra, Indian, South Indian
Servings 4 people

Ingredients
  

  • 500 grams Dondakaya (tindora or ivy gourd)
  • 3-4 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin
  • 2 numbers Dry Red chilies
  • 5-6 cloves Garlic (roughly crushed)
  • 6-8 numbers Curry leaves
  • 1 medium Onion (roughly chopped)
  • 1/2 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1-2 tsp Koora Karam
  • Salt to taste

Instructions
 

Cutting Dondakaya

  • Start by washing whole dondakaya under running water to remove any dirt. Trim off both ends of each dondakaya.
  • Using a sharp knife, slice the dondakaya into rounds of desired thickness.
  • Sprinkle salt (regular table salt or kosher salt) over the cut dondakaya slices.
  • Gently rub the salt into the dondakaya slices with your fingers. Ensure that each slice gets coated with salt. Allow the salted dondakaya slices to sit for about 5-10 minutes.
  • Add plenty of water in the bowl. Use your hands to rub the slices while rinsing. Rinse the dondakaya slices thoroughly with water to wash away any remaining stickiness.
  • Discard the water. Gently squeeze the slices to remove excess water. Keep them aside until further use.

Making Dondakaya Vepudu

  • Heat oil in a wide, heavy-bottomed pan or skillet over medium-low heat. Once the oil is hot, add mustard seeds and cumin. Let them crackle.
  • Add whole dry red chilies, garlic cloves (crushed) and curry leaves. Sauté for a few seconds until the leaves turn crisp.
  • Now, add the chopped onion and sliced dondakaya. Saute stirring frequently for 1-2 minutes.
  • Add turmeric powder and salt to taste. Mix everything together so that the spices coat the slices evenly.
  • Reduce the heat to low. Cover the pan with a lid and let the dondakaya cook slowly on lowest flame. Stir occasionally (after every 5 minutes) to ensure the dondakaya cooks evenly and does not stick to the bottom of the pan.
  • After 10 mins, check for doneness by tasting a piece; it should be soft but still retain a slight crunch. If it tastes hard or raw, continue to simmer for a few more minutes.
  • Once the vegetable is cooked tender, add the ground spices – red chili powder, coriander powder, and koora karam.
  • Stir gently to coat the dondakaya slices evenly with the spices. Continue to cook without cover for 2-3 minutes. Keep stirring in between in this process.
  • Taste test and adjust the spices and salt, if needed. Turn off the flame.
  • Dondakaya Vepudu is ready. Serve hot as a side dish with steamed rice or chapati.

Notes

Use fresh and tender dondakaya for best results.
Adjust the quantity of spices as per taste.
Cook the dondakaya slices on low heat until they are tender.


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