Stuffed Gherkin Recipe – Authentic Dondakaya Fry with Spices

Last Updated on 4 months by Neha Deshmukh

Stuffed Gherkin Recipe – Authentic Dondakaya Fry with Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Stuffed Gherkin Fry, or Dondakaya Fry as we call it at home. This isn’t just a recipe; it’s a little piece of my childhood, filled with the comforting aromas of my grandmother’s kitchen. It’s surprisingly easy to make, and the burst of flavors is just incredible. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This Dondakaya Fry is a delightful blend of textures and tastes. The slightly bitter gherkin is beautifully balanced by a flavorful, spicy stuffing. It’s a fantastic side dish, a perfect accompaniment to rice and dal, and honestly, just a really satisfying snack. Plus, it’s a great way to enjoy a vegetable that sometimes gets overlooked!

Ingredients

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

• ¼ kg fresh tender dondakayalu (gherkins, tondli, tindora, kunthroo)
• 4 dry whole red chillies
• ½ cup roasted channa dal (dalia, putanala pappu)
• 1 tsp cumin seeds
• 7-8 garlic flakes, peeled
• Salt to taste
• Oil for deep frying
• 10-12 curry leaves

Ingredient Notes

Let’s talk about a few key ingredients!

• Dondakaya/Gherkins: This is the star of the show! Dondakaya is what we call it in Andhra Pradesh, but you might know it as Tondli in Maharashtra, Tindora in North India, or Kunthroo in Tamil Nadu. The most important thing is to use tender gherkins – they’ll be a vibrant green and slightly pliable. Avoid the ones that are too mature and have hard seeds.
• Channa Dal/Putanala Pappu: This split chickpea lentil adds a lovely nutty flavor and texture to the stuffing. Roasting it beforehand really enhances its aroma. Putanala Pappu is the Telugu name for it, and it’s a staple in South Indian cooking.
• Red Chillies: Adjust the number of red chillies based on your spice preference. I usually use 4 for a medium spice level.
• Curry Leaves: Fresh curry leaves are a must! They add such a beautiful fragrance and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the gherkins thoroughly. Then, carefully slit them vertically, making sure not to cut all the way through. This creates a little pocket for our delicious stuffing.
2. Heat oil in a pan for deep frying. Once hot, gently fry the slit gherkins until they turn a beautiful golden brown. Don’t overcrowd the pan! Drain them on paper towels to remove any excess oil.
3. In the same oil (after removing the gherkins), quickly fry the curry leaves for about 10 seconds. They’ll become nice and crispy. Set them aside – we’ll use them for garnish later.
4. Now for the spice blend! Dry roast the cumin seeds and red chillies in a pan until fragrant. Let them cool slightly, then add them to a blender along with the roasted channa dal and garlic flakes. Grind everything into a coarse powder. You don’t want it to be too fine.
5. Carefully stuff the spice mixture into the slits of the fried gherkins. Pack it in nicely!
6. Heat about 1 tablespoon of oil in a skillet. Pan-fry the stuffed gherkins for 3-4 minutes on medium heat, turning occasionally, until they’re heated through and slightly browned.
7. Finally, garnish with the fried curry leaves and serve hot! They’re absolutely divine with a steaming plate of rice.

Expert Tips

• Don’t skip the deep frying step! It gives the gherkins a lovely texture that complements the stuffing perfectly.
• If you find the spice powder is too dry, add a tiny splash of water while grinding to help it come together.
• Taste the stuffing before you stuff the gherkins and adjust the salt accordingly.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free.
• Spice Level: If you prefer a milder flavor, reduce the number of red chillies. For extra heat, add a pinch of cayenne pepper to the spice blend. My friend, Priya, loves to add a tiny bit of asafoetida (hing) to the spice powder for an extra layer of flavor.
• Festival Adaptations: This makes a wonderful addition to a vegetarian festive spread, especially during Ganesh Chaturthi or Diwali.

Serving Suggestions

• Serve hot with steamed rice and a simple dal.
• It also pairs beautifully with roti or chapati.
• 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 2 days. Reheat gently in a skillet or microwave before serving.

FAQs

1. What is the best way to select tender gherkins for this recipe?

Look for gherkins that are bright green, firm, and slightly pliable. Avoid those that are too large, have hard seeds, or are starting to turn yellow.

2. Can I use a food processor instead of grinding the spices by hand?

Yes, absolutely! A food processor will work just fine. Just be careful not to over-process the spices – you want a coarse powder, not a fine paste.

3. How can I adjust the spice level of the stuffing?

Reduce the number of red chillies for a milder flavor, or add a pinch of cayenne pepper for extra heat.

4. What is the best accompaniment to Dondakaya Fry?

Steamed rice and dal are a classic pairing. Roti or chapati also work well.

5. Can I air fry the gherkins instead of deep frying?

While deep frying gives the best texture, you can try air frying! Toss the slit gherkins with a little oil and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a healthier option.

Enjoy making this delicious Dondakaya Fry! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!