Spicy Ivy Gourd Fry

15 Jun

Dondakaya Podi Kura.

Ivy gourd is a daily fruit used as a vegetable all over India. Here, few dals and spices are ground together for masala powder. Ivy gourd is thinly sliced into circles and fried till golden color. Then the ground powder is added as a final step for taste and spice. Dried coconut is also added for depth and light crunch. Make sure not to over fry after adding the spice powder.
Makes: around 3 Servings


Tindora 20 – 25
Dry Coconut (Grated) 1 tbsp
Chana Dal 1/2 tbsp
Urad Dal 1/2 tbsp
Cumin Seeds 1/4 tsp
Coriander Seeds 1 tsp
Red Chilli Powder 1 tsp or to taste
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Asafoetida a pinch
Oil 2 tsps

Method of preparation:

Wash, remove ends and chop ivy gourd into thin slices horizontally.

Dry roast chana dal, urad dal, cumin seeds and coriander seeds separately till aromatic.
Cool and grind the roasted ingredients into fine powder.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped tindora and salt.
Sprinkle a few tbsps of water and cook covered till tindora turns little soft.
Uncover, fry on medium flame till tindora starts to turn light brown around the edges.
Then add ground masala powder, red chilli powder, turmeric powder and dry coconut. Stir fry for a minute and remove from heat.
Serve spicy ivy gourd fry with plain steamed rice or with roti.
Notes: Make sure tindora pieces are cooked well before adding the powder.

Suggestions: If tindora feels raw, add few tbsps of water and cook covered till done.
Variations:Other tindora recipes include Tindora with Onion, Ivy Gourd with Ginger etc…
Other Names: Tendli Fry, Kovakkai Fry.

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