Dondakaya fry (vepudu) recipe | Ivy gourd stir fry recipe
Prep time
Cook time
Total time
A simple Ivy gourd stir fry to accompany rice
Ingredients (240 ml cup used)
- 250 grams dondakayalu / ivy gourd
- 1 red chili broken or green chilies
- 1 sprig curry leaves
- ¼ tsp mustard
- ¼ tsp. cumin
- ¾ tbsp. channa dal / senga pappu
- ¾ tbsp.urad dal / minapapappu
- Oil as needed
- 1 to 2 garlic cloves crushed
- Pinch of hing
- ⅛ tsp. turmeric
- Salt as needed
- ¼ tsp. red chili powder
- 2 tbsps. Vepudu karam or coconut grated and 1 tsp. sesame seeds powder
- Few tbsps. roasted skinned peanuts
How to make the recipe
- Soak ivy gourd in a large utensil filled with water.
- Wash them thoroughly under running water.
- Drain them in a colander and wipe off with a clean cloth or let them dry off completely
- Chop off the ends. Slice them thinly vertically or horizontally. If using food processor, just add them and pulse a couple of times.
- Heat a pan with oil, add mustard, cumin and dals. Allow the dals to fry till golden, add curry leaves and hing. Saute till the leaves turn crisp
- Add chopped dondakaya pieces, salt and turmeric.
- Stir fry till soft cooked. If needed just simmer the stove, cover and cook
- Add vepudu karam or coconut, red chili powder, sesame seeds powder and then the peanuts and stir well
- Fry till you begin to smell the coconut. Off the stove. Serve dondakaya fry with rice.
