Ingredients to make Dondakaya Fry:
250 gms /1/4 kg Dondakayalu / Tondli / Ivy Gourds
1½ tsp mustard seeds
2 dry red chillis (adjust according to your spice level)
10 fresh curry leaves
pinch of turmeric powder
salt to taste
1 ½ tbsp oil
1-2 tbsp roasted peanuts (roast in oil and ground to a coarse powder)
few drops of oil
3/4 tsp cumin seeds
Kovakkai Fry Preparation Method:
Take dondakayalu clean them in fresh water. Cut both the ends of it. Slice the dondakayalu and keep them aside.
Take a pan and heat oil in it and add some cumin seeds, mustard seeds, let them fry for a minute and add some curry leaves, dry red chillies leave for a few seconds.
Now take the sliced dondakayalu and add in the mixture and fry them in a medium flame till the dondakayalu colour changes to transparent. Cover with the lid for sometime it doesn’t allow the steam to goes out so that it covers some time in making the dondakayalu to get soft and changes the colour to transparent.
Heat oil in another pan and add peanuts fry them until it get roasted. Do it in medium flame otherwise peanuts turns into brown & black. It changes the taste.
After the peanuts get roasted keep it aside to get cool. Grind the roasted peanuts into a fine powder.
Add roasted peanut powder, turmeric powder, salt and mix well for a second. Leave it for a minute on medium flame.
When you find that the fry is ready then switch of the flame. Take it into a bowl and serve with hot rice. It gives good taste when you eat with sambar rice or any other curry.
You can add fried peanuts which is healthy and increases the taste of Dondakaya Fry.
Before Switching off the flame add shredded coconut and fry for 5 min.
Dondakaya in other Languages:
- Dondakaya, Dondakai (Telugu)
- Tondakayi (Kannada)
- Vargoli (Hindi)
- Tindora, Ghiloda (Gujarati)
- Tondli, Tendli (Marathi)
- Kovakkai (Malayalam)
- Kovaikai (Tamil)
- Goli (Rajasthan)
- Kundru (UttarPradesh)