How to make Dondakaya fry (vepudu) recipe | Ivy gourd stir fry recipe


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
  1. Soak ivy gourd in a large utensil filled with water.
  2. Wash them thoroughly under running water.
  3. Drain them in a colander and wipe off with a clean cloth or let them dry off completely
  4. Chop off the ends. Slice them thinly vertically or horizontally. If using food processor, just add them and pulse a couple of times.
  5. 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
  6. Add chopped dondakaya pieces, salt and turmeric.
  7. Stir fry till soft cooked. If needed just simmer the stove, cover and cook
  8. Add vepudu karam or coconut, red chili powder, sesame seeds powder and then the peanuts and stir well
  9. Fry till you begin to smell the coconut. Off the stove. Serve dondakaya fry with rice.

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