Dondakaya Fry is a popular ivy gourd preparation in Andhra. The subtly spiced, light and crunchy dondakaya dish is the perfect side for any Indian meal. A simple but wonderful South Indian crispy fry vegetable preparation, fried ivy gourds flavoured with spices taste amazing!
Ivy gourd (Coccinia grandis) or Dondakaya (Telugu), is also called Tindora, Tendli, Kovakkai, Kundru, Tondekaayi, Tondli, etc in other Indian languages.
The ivy gourd is a tropical vine with edible fruits. The inside of Tindora looks much like a baby cucumber, but tastes totally different.
Crispy fried and savoury ivy gourds are packed with flavour. Fried tindora tastes great as a side with any Indian main course dish. So today it’s all about dondakayay or tindora and how to turn them into crunchy, golden brown and super delightful crispies!
Dondakaya Fry Andhra Recipe:
Delicate strips of crunchy dondakaya, generously dusted with aromatic spices and fried to a golden, crisp perfection, are pretty irresistible. When these little gourds are hot right out of your frying pan, you’ll be so very tempted to devour them immediately.
A delicious bowl of crackling Tindora will add zing to any meal. Serve crispy dondakaya vepudu with steaming hot rice, dal and desi ghee. Dondakaya vepudu is a great way of adding a veggie component to your meal.
How to make dondakaya fry with besan:
Making dondakaya vepudu is pretty straightforward. Wash the tindora well. Pat dry. Top and tail them. Cut them longitudinally and then slice them into long strips.
Sprinkle salt, turmeric powder, red chilli powder and sambhar powder. Mix all the ingredients well.
Add rice flour and gram flour and combine well. The flours add a light, crispy texture to the tindora.
Work in ¼ tsp of oil into the seasoned ivy gourd slices.
Heat oil for deep-frying in a pan.
Fry the dondakaya in small batches till they turn a crispy brown.
Remove the deep-fried dondakaya slices onto a paper napkin to soak up excess oil.
Serve Crispy Andhra Dondakaya Fry with white rice and Mudda Pappu.
Fried Ivy Gourd Recipe details below:
- Ivy Gourd (Dondakaya/Tendli) – 250 gms
- Oil for deep frying
- Salt – ½ tsp
- Sambhar powder – ¾ tsp
- Red chilli powder – ¼ tsp
- Turmeric powder – ⅛ tsp
- Rice flour –1 tbsp
- Gram flour (Besan) – 2 tbsp
- Oil – ¼ tsp
- Clean and wash the ivy gourds or kovakkai. Trim the ends and slit the kovakkai lengthwise into half. Slice each half into two thin strips.
- Add salt, haldi, sambhar powder and chilli powder. Mix all the ingredients well, ensuring the ivy gourd slices are well coated with the spices.
- Sprinkle rice flour and besan and mix the kovakkai well.
- Add ¼ tsp of oil to the seasoned dondakaya slices and combine well.
- Heat oil for deep-frying in a kadai or wok.
- Gently drop the spiced dondakayalu into hot oil and deep fry to a crisp brown over medium heat. Remove with a slotted spoon onto absorbent paper.
- Serve warm crispy Andhra Dondakaya Vepudu as a side with white rice and rasam.