Dondakaya Karam Vepudu | Tindora Stir Fry

Dondakaya Karam Vepudu is a delightfully flavourful dish from the Andhra region of India, known for its bold and spicy flavours. Made with dondakaya (ivy gourd), this dish is seasoned with a special karam (spice) powder that elevates the taste and aroma of the curry.

Dondakaya Karam Vepudu Recipe

Perfect for spice lovers, this Andhra style dondakaya karam pairs wonderfully with steamed rice or Indian breads. This recipe is an excellent choice for those looking to explore the vibrant and robust flavours of Andhra cuisine.

Dondakaya Karam Vepudu Andhra

This dish is perfect for vegetarians and can be enjoyed with a variety of accompaniments. Try this recipe for a taste of authentic Indian flavours and enjoy a wholesome meal with your loved ones.

Dondakaya or ivy gourd has amazing health benefits and is an excellent addition to any weight loss diet.

Dondakaya Karam Vepudu Recipe:

Tindora Fry

Andhra style Dondakaya Karam is a deliciously spicy and aromatic dish that brings the bold flavours of Andhra cuisine to your table. The tender ivy gourd seasoned with freshly roasted and ground masala makes for a delightful and satisfying meal.

This dish is perfect for those who enjoy a bit of heat in their food and can be enjoyed with a variety of accompaniments. Try this recipe to experience the authentic taste of Andhra and enjoy a flavourful meal with your family and friends.

  • For this Dondakaya Recipe, firstly wash the dondakaya thoroughly.

Wash tindora

  • Then chop the ends off and slice the tindora lengthwise into four pieces.

Dondakaya slices

  • Next heat oil in a pan. Put in the sliced tindora.
  • Sprinkle salt and turmeric and mix well.

Saute Ivy Gourd

  • Cover and cook over low medium heat. Keep stirring in between.
  • Meanwhile, in a small pan, dry roast peanuts and remove. Then add chana dal, urad dal, coriander seeds, cumin seeds and dry roast over low heat until fragrant.

Dry Roast Karam Podi Ingredients

  • Let the roasted spices cool.
  • Transfer the roasted spices into a mixie jar and add dry red chillies and garlic cloves.

Grind roasted spices in mixie jar

  • Grind them into a coarse powder. Set aside.

Coarsely ground Karam Podi

  • Once the dondakaya is almost done, sprinkle about 3 tbsp. of the ground spice powder and mix well.

Sprinkle karam podi on cooked dondakaya

  • Sauté for a couple of minutes.

Mix the dondakaya with Karam Podi

  • Finally, turn off the gas and transfer the dondakaya vepudu into a serving dish.

Transfer to serving dish

  • Serve Dondakaya Karam Vepudu with steamed rice, chapati, or roti.

Ivy Gourd Stir Fry Recipe

If you are looking for more Ivy Gourd Recipes, then do try out Tindora Dry Fry

Ivy Gourd Fry Recipe details below:

Tindora Stir Fry

Tindora Stir Fry, also known as Ivy Gourd Fry, is a flavourful and spicy curry that is a staple in South Indian cuisine. This dish showcases the unique taste and texture of dondakaya (ivy gourd) combined with a rich and aromatic masala powder.
Perfect for a weekday meal or a special occasion, Dondakaya Masala pairs wonderfully with steamed rice or Indian flatbreads like chapati or roti. This recipe is not only delicious but also easy to prepare, making it a great addition to your culinary repertoire.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Andhra
Servings: 4
Calories: 184kcal
Author: Shil

Ingredients

  • 250 grams Dondakaya Ivy Gourd
  • 2 tbsp. oil
  • ½ tsp turmeric
  • 1 tsp salt
  • Dry Roast:
  • 2 tbsp. chana dal
  • 1 tbsp. urad dal
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 2 tsp peanuts
  • 2 dry red chillies
  • 6 garlic cloves

Instructions

  • To prepare Tindora Fry, wash the ivy gourds thoroughly. Top and tail the ivy gourds and slice them lengthwise into quarters.
  • Heat about 2 tbsp. of oil in a pan over medium heat.
  • Add the sliced dondakaya and sauté for about 1-2 minutes. Sprinkle salt and turmeric powder. Mix well.
  • Cover and cook for 10-15 minutes until they are slightly tender and start to change colour. Keep stirring in between.
  • Meanwhile, take a small pan and dry roast dry peanuts and remove. Then dry roast Bengal Gram dal, urad dal, cumin and coriander seeds over low medium flame until golden brown.
  • Cool the roasted spices and then grind to a coarse powder along with red chillies and garlic cloves. Keep aside.
  • Once the tindora is almost done, add about 3 tbsp. of the prepared karam powder and mix thoroughly. Sauté for 2-3 minutes and then remove from heat.
  • Serve Tindora Stir Fry with rice and dal.
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