Dondakaya Vepudu/Ivy Gourd Stir fry/Tindora Fry/Kovakkai Poriyal

Dondakaya vepudu

Dondakaya vepudu/Ivy gourd stir fry is a simple recipe and tastes awesome when served hot. Ivy gourds are rinsed well and chopped into tiny pieces. The ivy gourd pieces are shallow fried in a kadai adding oil, salt and turmeric. Garlic flakes, grated fresh/frozen coconut and green chillies are ground to a smooth texture and added to the ivy gourd pieces. Tempering is done and mixed with the ivy gourd fry at the end. Ivy gourd fry can be served with hot steamed rice, rasam or sambar as an accompaniment. Here I present delicious dondakaya vepudu/ivy gourd stir fry to relish anyday. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniment/Side dish
Cuisine: Andhra, India
Servings: 4-6

Ingredients:

Dondakaya/Ivy gourd: 750 gms.(Approximately)

Oil: 2 – 2 1/2 tbsp

Fresh/frozen coconut: 1 1/2 tbsp

Garlic flakes: 6/7 nos.

Green chillies: 3/4 nos.

Salt: As required

Turmeric: Generous pinch

Curry leaves: A sprig

Coriander leaves: Few.

Tempering:

Oil: 1 tsp

Bengal gram: 1 tsp

Split black gram with husk: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Asafoetida: A pinch.

Method of preparation:

1. Take 750gms. Of ivy gourd, rinse thoroughly 2/3 times with water. Because lots of dirt present in them. Drain the excess water.

2. Chop them into tiny semi circular pieces and keep aside.

3. Heat kadai and pour oil. Now add the chopped ivy gourd pieces into the oil. Mix well.

4. Shallow fry them on low flame stirring at regular intervals.

5. Once they are three fourth done add turmeric and required amount of salt too.

6. Mix well and continue the frying process.

7. Meanwhile take a mixer grinder, put grated coconut, garlic flakes and green chillies.

8. Grind them to get a smooth mixture and keep aside.

9. Now check the Ivy gourd fry and when it’s done completely add the ground mixture into it. Also add few curry leaves.

10. Mix thoroughly and fry till raw smell of the mixture goes away.

11. Now heat small kadai and pour one tsp of oil for tempering. Put Bengal gram, split black gram with husk, mustard and cumin seeds. When mustard splutter add a pinch of asafoetida and switch off the flame.