Meal Prep · Indian
Dondakaya Fry
A delectable and easy-to-make South Indian stir-fry featuring tender ivy gourd.
Ingredients
Tap to check offMethod
Step-by-step- Wash the dondakaya thoroughly and pat dry. Trim the ends and slice them thinly into small rounds or half-moons.
- Heat oil in a large kadai or heavy-bottomed pan over medium heat. Once hot, add mustard seeds and let them splutter.
- Add cumin seeds, dry red chillies (if using), and curry leaves. Sauté for a few seconds until fragrant.
- Add the sliced dondakaya to the pan. Sprinkle with turmeric powder and salt. Mix well to coat the dondakaya.
- Cover the pan and cook for about 10-12 minutes, stirring occasionally, until the dondakaya softens slightly.
- Remove the lid and increase the heat to medium-high. Add red chilli powder, coriander powder, cumin powder, and asafoetida. Mix thoroughly.
- Continue to stir-fry on medium-high heat for another 10-15 minutes, stirring frequently, until the dondakaya is well-cooked, tender-crisp, and has a nice roasted flavor.
- Taste and adjust salt or spices if needed. If desired, stir in roasted peanut powder or grated coconut in the last minute of cooking.
- Serve hot with rice, roti, or as a side dish.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Fat | 12 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 14 g |
| Fiber | 4 g |
| Sodium | 350 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Dondakaya Fry in an airtight container in the refrigerator. Ensure it’s completely cool before sealing to prevent condensation.
Freezer Not recommended
Freezing Dondakaya Fry is not ideal as the texture of the ivy gourd can become mushy upon thawing.
Reheat Stovetop/Microwave
For best results, reheat on a stovetop in a pan with a tiny bit of oil over medium heat until warmed through and slightly crisp again. Alternatively, microwave in short bursts until hot.
Chef’s Corner
- **Even Slicing:** Ensure all dondakaya pieces are sliced to a similar thickness for even cooking.
- **Don’t Overcrowd:** Cook in batches if your pan is too small, as overcrowding can steam the vegetables instead of frying them, preventing a crisp texture.
- **Flavor Boost:** For a richer flavor, add a pinch of garam masala in the last few minutes of cooking. A squeeze of lemon juice before serving can also brighten the flavors.
- **Spice Level:** Adjust the amount of red chilli powder and dry red chillies according to your preferred spice level.
