Dondakaya Fry
A simple yet delicious Andhra-style stir-fry featuring ivy gourd cooked until tender and crisp. A nutty, spicy peanut powder added at the end makes this dish an irresistible side for rice and sambar.
For 4 servings
Prepare the Peanut Powder
- In a small, dry pan over low-medium heat, roast the peanuts for 4-5 minutes, stirring frequently, until they are golden brown and aromatic. Be careful not to burn them.
- Remove the peanuts from the pan and let them cool completely.
- Once cooled, transfer the roasted peanuts, garlic cloves, and red chili powder to a small grinder or spice mill.
- Pulse a few times to create a coarse powder. Avoid over-grinding, which can turn it into a paste.
Prepare the Tempering (Tadka)
- Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the mustard seeds and allow them to splutter completely.
- Add the cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn a light golden color.
- Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Cook the Ivy Gourd
- Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
- Add the sliced ivy gourd (dondakaya) and turmeric powder. Mix everything thoroughly to ensure the gourd is well-coated with the tempering and spices.
- Cover the pan with a lid and reduce the heat to low. Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. The gourd should be tender when pierced with a fork.
- Once tender, remove the lid, add the salt, and increase the heat to medium. Continue to stir-fry for 5-8 minutes, allowing the moisture to evaporate and the pieces to become slightly crisp and browned at the edges.
Finish and Serve
- Reduce the heat to low and sprinkle the prepared peanut powder over the cooked ivy gourd.
- Gently toss everything together to coat the pieces evenly. Cook for 2 more minutes, allowing the flavors to meld.
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Serve the Dondakaya Fry hot as a side dish with steamed rice and sambar, rasam, or dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, slice the ivy gourd into thin, uniform rounds. This ensures they cook evenly and become crispy.
- 2Patience is key. Cooking the ivy gourd on low heat initially allows it to become tender on the inside without burning.
- 3Add salt only after the ivy gourd is fully cooked and tender. Adding it earlier will draw out moisture and prevent it from becoming crispy.
- 4Do not over-grind the peanut powder. A coarse texture adds a delightful crunch to the final dish.
- 5Ensure your pan is wide enough to allow the ivy gourd to cook in a single layer, which promotes better browning and crisping.
Adapt it for your goals.
Coconut Variation
For a different flavor profile, substitute the peanut powder with 1/4 cup of roasted desiccated coconut or roasted sesame seed powder.
With PotatoesWith Potatoes
Add one small potato, peeled and finely diced, along with the ivy gourd for a more substantial and filling side dish.
No Onion/GarlicNo Onion/Garlic
For a sattvic version, you can omit the onion and garlic. The dish will still be flavorful from the tempering and peanut powder.
Spicier VersionSpicier Version
For extra heat, add 1-2 slit green chilies along with the onions during the sautéing step.
Why this is on our healthy list.
Supports Digestive Health
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
Boosts Immunity & Vision
As a precursor to Vitamin A, the beta-carotene in ivy gourd helps support a strong immune system, maintains healthy vision, and promotes skin health.
Provides Plant-Based Protein
The addition of peanuts provides a good amount of plant-based protein, which is essential for repairing tissues and building muscle mass.
Frequently asked questions
Yes, it's a nutritious side dish. Ivy gourd is rich in fiber, vitamins, and minerals. The peanuts add plant-based protein and healthy fats. To make it healthier, you can reduce the amount of oil used. It's best enjoyed in moderation as part of a balanced meal.