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Ivy gourd fry/Tindora Fry/Dondakaya Vepudu Andra Style

Ivy gourd is also known as  tindora and Kovaykka in my native language ( Malayalam). This is one of the favourite vegetable of my kids. We often buy it, almost every week. Luckily a few Months before our neighbours gave us its stem. we planted , and now we have plenty of it. (see vegetarian fish curry with ivy gourd)  Here comes another one. It is an Andra style recipe. Try this awesome fry. It is tastier when it is hot.

 Ivy gourd fry recipe

Author: Anju Aneesh
Recipe type: Side dish
Cuisine: India, Sourth India, Andra Pradesh
Preparation time: 10 minutes / Cooking time: 20 minutes / Total time : 30 minutes


  • 250 grams Ivy gourd                                             
  • 2 red chilies
  • 1/4 teaspoon mustard seeds
  • A pinch cumin seeds
  • 1 tablespoon black gram / urad wash / uzhunnu parippu
  • 1 table spoon split chick peas / Chana dal /Kadalaparippu
  • 1 tablespoon broken cashew
  • 1 spring curry leaves
  • 1/4 teaspoon turmeric powder
  • A pinch hing
  • 1 tablespoon coconut powder
  • A bunch chopped coriander
  • 2 green chilies, chopped
  • Oil for frying + 2 tablespoons

  • Direction for preparation of ivy gourd fry /  tindora fry / Dondakaya vepudu

    1. Wash and remove both ends of ivy gourd. Slit each ivy gourd into two, length wise and slice them into thin long strips.
    2. Heat oil in a pan and deep fry sliced ivy gourd pieces and keep aside.
    3. Heat two tablespoon oil in  a pan. Add mustard seeds, let it crackle, add cumin seeds. When it splutter, add red chilly pieces and saute for a minute. Add split Bengal gram (Split chick peas). when it's colour changes slightly add black gram (urad dal) and broken cashew nuts.  Saute on low flame until it attain nice golden colour.
    4. Add curry leaves, turmeric powder, hing, coconut powder, fried ivy gourd pieces and salt. Mix well. Add chopped coriander leaves and mix well.
    5. Serve with rice when it is still hot.

    Let us go to the step by step preparation of ivy gourd fry / tindora fry / dondakaya vepudu 

    1. Wash thoroughly and use a tea towel or paper towel to pat ivy gourds dry. Remove both ends  and slit  into two, length wise and slice them into thin long strips.
    2. Pour vegetable oil in a large pan until it is half full. Heat over medium-high heat until a small piece of ivy gourd sizzles when dropped into the oil. Cook ivy gourd pieces, one batch at a time, until it changes its colour. Season with salt  when it is half done. Take out and drain on a paper towel.
    3.  Heat two tablespoon oil in  a pan and add mustard seeds. Once the seed crackle, add cumin seeds (will crackle in seconds)  Add Bengal gram (chana dal) saute for few seconds until colour changes slightly. Then add black gram (urad dal), and broken cashew nuts.  Saute on low flame until it attain nice golden brown colour.
    4. Add two red chilies, one spring curry leaves and  two green chilies chopped,saute for one minute.
    5. Add 1/4 teaspoon turmeric powder
    6. a pinch asafoetida
    7. and one tablespoon coconut powder and saute for one minute.
    8. Finally add fried ivy gourd pieces.
    9.  Mix well. Do a taste test and add salt if needed. Mix well and cook for one minute. Add chopped coriander leaves, mix well and switch off the stove.
    10. Serve with rice. It taste good when it is still hot.

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