Dondakaya fry
Dondakaya fry, from above
VegVeganAndhra Pradesh

Dondakaya fry

Ivy gourd, sliced thin and fried slow until it gives up and turns delicious.

35 minTime
3 gProtein each
mediumSpice
Dondakaya3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
133kcalsame
3 gproteinsame
3 gfibresame
35minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ivy gourd400 g, sliced into thin rounds
Cooking oil (vegetable oil)3 tbsp
Mustard seeds½ tsp
Cumin seeds½ tsp
Chana dal (split chickpeas)1 tsp
Urad dal (split black gram)1 tsp
Curry leaves1 sprig
Turmeric (ground turmeric)¼ tsp
Garlic6 cloves, crushed
Red chilli powder (indian red chili powder)2 tsp
Coriander powder (ground coriander)1 tsp
Saltto taste

Method

5 steps
  1. 1Wash the ivy gourd, dry it well and slice into thin, even rounds.
  2. 2Heat the oil in a wide pan. Add mustard, cumin, chana dal, urad dal and curry leaves.
  3. 3Add the ivy gourd and turmeric. Cook uncovered on medium, stirring now and then. Add salt only once the slices soften.
  4. 4Add the garlic, chilli powder and coriander powder. Toss on low heat for 2 minutes.
  5. 5Serve hot with rice and pappu charu or plain pappu.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Dondakaya fry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Majjiga pulusu30 min
With a main Andhra chicken curry50 min
To drink Kokum sharbat25 min
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