Dondakaya Karam Vepudu Recipe
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, Tindora Masala Curry pairs wonderfully with steamed rice or Indian flatbreads like chapati or roti. This dondakaya stir fry recipe is not only delicious but also easy to prepare, making it a great addition to your culinary repertoire.If you’re searching for andhra style ivy gourd recipes or a quick dondakaya vepudu recipe, you’re in the right place.
Servings: 4
Calories: 184kcal
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.