Ingredients to make Dondakaya Fry:
1/4 kg dondakayalu (tindora/ivy gourd)
2 onions, very finely chopped
1 tsp ginger garlic paste
1 tsp chilli powder (adjust)
3/4 tsp coriander powder
big pinch cumin powder
1/4 tsp saunf powder (fennel seeds)
1 1/4 tbsp peanuts, coarsely powdered
1 tbsp chopped coriander leaves
1 tsp mustard seeds
1″ cinnamon stick
1 tbsp minapappu (urad dal/split black gram dal)
8 to 10 fresh curry leaves
1 tbsp oil
salt to taste
Dondakaya Fry Preparation Method:
Take some dondakayalu or ivy gourd and wash them thoroughly and cut both the ends. Slit the dondakayalu and keep them aside. Take two big onions and wash them and chop them finely. Now take some ginger garlic paste in a bowl and add chilli powder and coriander powder and a pinch of cumin seed powder and some fennel seed powder.
Take some coarsely grinded groundnut powder and some chopped coriander leaves. Take required amounts of salt and mix well.
Take the mixture and take the dondakayalu and fill the ingredients into the slit dondakaya. Take a pan and add some oil and add some mustard seeds and a small cinnamon stick and add a spoon of split black gram and fry them. Now add curry leaves and fry them for a few seconds.
Add the stuffed dondakayalu into this pan and mix them well till they are fried well on a medium flame. Stir the pieces for a few minutes and make sure they become crunchy. You can eat Dondakaya Fry in hot rice with some ghee or you can eat this with sambar or rasam.