Dondakaya Vepudu / Tindora Fry / Kovaikkai Fry / Ivy gourd fry

Dondakaya Fry / Tindora Fry / Ivy Gourd Fry

Dondakaya also known as ivy gourd in English is a lovely vegetable which belongs to the gourd family. It has a very unique and delightful taste. I love any kind of vegetables but my most favourite vegetable being tindora. There is a saying that dondakaya should not be served to kids during exam times. Elders say that tindora has the tendency to make people forget things. I do not know how far it is true. But my mother followed this principle and never used to prepare this curry during our exams. I do the same with my kids as well, just to be on a safe side. Its better to never take chances with kids.

Apart from the saying, the health benefits of tindora are enormous. They are rich in Vitamin B, calcium and are a very good source of dietary fibre. This in turn  helps in bowel movement and good digestion.

There are many dishes and several ways to prepare the tindora. I love any curry prepared with this lovely vegetable. I wanted to start off with the basic stir fry. Dondakaya fry is very simple to prepare. Lets not waste any more time and start with the preparation of the curry.

Preparation

Wash the tindora and chop off the ends. Chop the ivy gourd into thin circles or vertical pieces as you wish. I have chopped them both horizontally and vertically into bite sized pieces. Keep aside. Heat oil in a thick bottomed pan. Always choose a thick bottomed for any fry curry so that the curry doesn't burn at the bottom.

Add mustard and jeera seeds. Allow them to crackle.

Add the chopped onion and dry red chillies. Saute the onions till they translucent and pink in colour.

Put in the turmeric powder.

Mix well and add the chopped tindora pieces.

Mix and add salt and sugar. Give a nice stir and cook covered.

Stir in between such that the curry does not stick to the bottom of the pan. When the curry is almost done i.e. the ivy gourd pieces are soft, add chilli powder. You can also add masala powder if you wish, but I do not like masalas in all the curries.

Mix it well and cook for another 3-4 minutes. Switch off the flame and serve with hot steamed rice.

Ingredients

Dondakaya 1/2 kg
Oil 2 tbsp.
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Onion 1 big ( chopped )
Dry red chillies 2
Turmeric Powder 1/ 2 tsp
Chilli powder 1 tsp ( or a little less as per your taste )
Salt to taste
Sugar 1 tsp

Method

1. Wash the dondakaya pieces and chop them into bite sized pieces.
2. Heat oil in a pan and add mustard and cumin seeds.
3. When they splutter, add onion and dry red chillies.
4. Fry the onion until they turn pink in colour.
5. Add the turmeric powder and mix it well.
6. Now throw in the dondakaya pieces and mix well.
7. Add salt and sugar and cook covered with a lid.
8. Mix in between to avoid burning.
9. When the tindora pieces are soft and tender, add chilli powder and mix well.
10. Cook for another 3-4 minutes and check for salt and spice.
11. Switch off the flame and serve with hot steamed rice.

Notes

1. Always choose tender dondakaya. If the tindora are not tender then you will find them ripen ( red inside ). The ripen tindora are not fit for this curry. You will get a sour taste. You can prepare chutney with the ripe tindora.
2. The best tip to find out if the tindora are tender or not is that they should be thin. If they are fat, then they are ripen.
3. You can use the ripen tindora in the preparation of sambar or gravy curry which I will be posting very soon.
4. Add curry masala or garam masala if you wish according to your taste buds. I do not prefer masalas in the basic fry curries.