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, 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.
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.