Monday, August 23, 2010

Pan Fried Dondakaya

In Hyderabad, India, Ivy gourd is called as Dondakaya. It is quite popular there. It tastes great with hot parathas (pan-fried Indian flatbread).


  • 1 pound green dondakaya
  • 1 tsp cumin seeds
  • Pinch of asafetida
  • 1 dry whole red chili (broken into pieces)
  • Salt to taste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp amchur powder (raw mango powder)
  • 1 green chili finely chopped
  • 2 tbsp cooking oil


  • Wash dondakaya and cut longitudinally into wedges.You can cut transversely into slices also.
  • Heat the oil in a pan and add asafetida, whole dry red chilies and cumin seeds.
  • When the seeds begin to splutter add dondakaya wedges and fry for a minute. Add salt, chili powder, turmeric powder, and stir to mix well.
  • Add chopped green chilies and cook covered on low heat till vegetable is cooked. Mix in amchur powder and garam masala; and fry it for one minute. Fresh dondakaya usually is cooked in its own juice, it does not require additional water to get cooked.
  • Remove in a dish and garnish with coriander leaves.
  • Serve hot with paratha and Dal of your choice.

Do you know?

Pan frying is a form of frying characterized by the use of minimal cooking oil. As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature to retain the moisture in the food. The exposed topside allows some moisture loss and contact with the pan bottom creates greater browning on the contact surface. Because of the partial coverage, the food must be flipped to cook both sides.

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