Ivy Gourd Recipe – Authentic Dondakaya Fry with Chickpea Flour

Last Updated on 2 months by Neha Deshmukh

Ivy Gourd Recipe – Authentic Dondakaya Fry with Chickpea Flour

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Dondakaya Fry. It’s a simple, flavorful dish made with ivy gourd (also known as tendli or gherkins) and a special touch of roasted chickpea flour. Trust me, this isn’t your average stir-fry; it’s a little slice of South Indian comfort food. I first learned to make this from my grandmother, and it instantly became a favorite.

Why You’ll Love This Recipe

This Dondakaya Fry is more than just a vegetable dish. It’s a delightful mix of textures – slightly crunchy, a little tender, and packed with flavor. The roasted chickpea powder adds a nutty, earthy depth that you won’t find anywhere else. Plus, it’s relatively quick to make, perfect for a weeknight dinner. It’s a healthy and delicious way to enjoy a unique vegetable!

Ingredients

Here’s what you’ll need to make this amazing Dondakaya Fry:

• 250g Dondakayalu/Tendli/Ivy Gourd/Gherkins
• 1.5-2 tbsp oil
• 0.5 tsp cumin seeds
• 10-12 curry leaves
• 1 large onion, finely sliced
• 0.5 tsp red chili powder
• 1 pinch of coriander powder
• Salt to taste
• 1 tbsp dry coconut, grated
• 1-2 garlic cloves (optional)
• 2 dry red chilies
• 1 pinch of cumin seeds (for tempering)
• 1.5 tbsp roasted chickpeas/dalia/putnala pappu (roasted chickpea powder)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Ivy Gourd (Dondakaya/Tendli/Gherkins): This vegetable goes by many names depending on where you are in India! It has a slightly bitter taste, which we’ll tackle in the instructions.
• Roasted Chickpea Powder (Pappula Podi): This is the star! It adds a fantastic nutty flavor and texture. You can find it in most South Indian grocery stores, or easily make your own (I’ll link a recipe at the end!).
• Dry Coconut: Don’t skip this! It adds a subtle sweetness and aroma that complements the spices beautifully.
• Regional Variations: Feel free to adjust the chili powder to your spice preference. Some families also add a touch of tamarind paste for a tangy flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the ivy gourd thoroughly and trim off the ends. Then, slice it thinly – about ¼ inch thick.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant. This is where the magic begins!
3. Add the sliced ivy gourd to the pan and sauté for about 3 minutes. Then, add the sliced onions. Cover the pan and cook on low heat for about 15 minutes, stirring occasionally. This helps soften the ivy gourd and reduce any bitterness.
4. Remove the lid and continue to sauté for another 7-8 minutes, until the ivy gourd starts to wrinkle and turn slightly golden brown.
5. Now, it’s spice time! Add the salt, turmeric, chili powder, and coriander powder. Cook for 5-6 minutes, stirring well to coat the ivy gourd evenly.
6. Finally, add the roasted chickpea powder (pappula podi) and grated dry coconut. Mix well and cook for another 12-15 minutes, stirring frequently, until everything is well combined and the flavors have melded together.

Expert Tips

• Reducing Bitterness: Cooking the ivy gourd covered for a longer period really helps to minimize any bitterness.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook the ivy gourd in batches to ensure it cooks evenly.
• Freshness is Key: Use fresh, vibrant ivy gourd for the best flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your pappula podi doesn’t contain any hidden dairy.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of chili powder. For a spicier kick, add a few more dried red chilies.
• Andhra Style: My friend’s mom makes this with a generous amount of green chilies and a splash of lemon juice for an extra Andhra-style zing!
• Festival Adaptations: This Dondakaya Fry is often served as part of a South Indian Thali during festivals like Ugadi or Sankranthi.

Serving Suggestions

This Dondakaya Fry is best served hot with a steaming bowl of rice. It also pairs wonderfully with dal, rasam, and papadums. A side of yogurt or raita can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is the best way to remove the bitterness from Ivy Gourd?

Cooking it covered for a longer time, as mentioned in the recipe, is the most effective way. You can also lightly salt the sliced ivy gourd and let it sit for 15-20 minutes before cooking to draw out some of the bitterness.

2. Can I use fresh chickpeas instead of roasted chickpea powder?

You can, but the flavor won’t be the same. Roasted chickpea powder has a much more concentrated and nutty flavor. If using fresh chickpeas, you’ll need to roast and grind them yourself.

3. What is Pappula Podi and where can I find it?

Pappula Podi is a South Indian spice powder made from roasted chickpeas. You can find it in most South Indian grocery stores, or online. [Link to a recipe for making Pappula Podi]

4. Can this recipe be made in an air fryer?

While I haven’t tried it myself, you could potentially air fry the ivy gourd after tossing it with the spices. I’d recommend air frying at 375°F (190°C) for about 15-20 minutes, flipping halfway through.

5. How long does Dondakaya Fry stay fresh?

Properly stored in an airtight container in the refrigerator, it will stay fresh for up to 3 days.