South Indian cuisine has many mouth-watering dishes. One such dish is Dondakaya fry (kovakkai poriyal). This dish is also known as Ivy Gourd Stir Fry, dondakaya fry, kovakkai Fry, Tindora Fry, Manoli Sukka, thondekayi palya in different languages. In this article, we will see how to make mouth-watering Dondakaya fry(kovakkai poriyal) step by step.

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Dondakaya fry(kovakkai poriyal) is a traditional dish of Karnataka and has been enjoyed for generations. Ivy Gourd plays an important role in Dondakaya fry (kovakkai poriyal) recipe. Let’s learn how to make delicious Dondakaya fry (kovakkai poriyal).

Dondakaya fry:
The ingredients required are as follows:

Ivy Gourd – 1/2kg
Oil – 5 tbsp
Long red chilli (dried) – 3 to 4
Short red chilli (dried) – 4
Chickpeas – 2 tbsp
Urad dal- 2 tbsp
Cumin seeds – 1 tbsp
Mustard – 1 tbsp
Turmeric powder – ½ tbsp
Tamarind – ½ lemon sized
Curry leaves – few
Salt to taste

MethodS Of Dondakaya fry:

Cut the well-washed Ivy gourd into pieces.
Now add the chopped Ivy gourd to a cooker, add about 200ml of water, ½ tsp of turmeric powder, salt to taste, mix well and keep on the stove.
Blow a whistle on the cooker and turn off the stove.
Soak the tamarind pulp in 4 to 5 tbsp of water.
Now heat a pan in the stove. Once the pan is hot, add cumin seeds, chickpeas, urad dal and mustard seeds and fry on low flame for 2 minutes.
Put the fried mixture in a mixie jar.
In the same pan, add long red chilli, short red chilli and fry and put it in the same mixie jar.
Now grind this mixture without adding water.
Then add 5-6 tbsp of grated coconut and grind it to a powder.
Now open the cooker and separate the water and the ivy gourd.
Now put the pan on the stove . After the pan is hot, add oil, after the oil is hot, add the mustard, chickpeas, urad dal, curry leaves one by one and fry for 30 seconds.
Now add the already powdered mixture to it and fry for 2 minutes.
Then smash the soaked tamarind and add its water.
Add salt to taste and cook on low flame for 2 minutes.
Then add the Ivy gourd and mix.
Mix well and heat for 2 minutes.
Now the hot and delicious Dondakaya fry is ready to be enjoyed.

How to make Dondakaya fry with step by step photos:

Cut the well-washed Ivy gourd into pieces.

Now add the chopped Ivy gourd to a cooker, add about 200ml of water, ½ tsp of turmeric powder, salt to taste, mix well and keep on the stove.

Blow a whistle on the cooker and turn off the stove.

Soak the tamarind pulp in 4 to 5 tbsp of water.

Now heat a pan in the stove.

Once the pan is hot, add cumin seeds, chickpeas, urad dal and mustard seeds and fry on low flame for 2 minutes.

Put the fried mixture in a mixie jar.

In the same pan, add long red chilli, short red chilli and fry and put it in the same mixie jar.

Now grind this mixture without adding water.

Then add 5-6 tbsp of grated coconut and grind it to a powder.

Now open the cooker and separate the water and the ivy gourd.

Now put the pan on the stove . After the pan is hot, add oil, after the oil is hot, add the mustard, chickpeas, urad dal, curry leaves one by one and fry for 30 seconds.

Now add the already powdered mixture to it and fry for 2 minutes.

Then smash the soaked tamarind and add its water.

Add salt to taste and cook on low flame for 2 minutes.

Then add the Ivy gourd and mix

Mix well and heat for 2 minutes.

Now the hot and delicious Dondakaya fry is ready to be enjoyed.

Tips for Dondakaya fry:

It is better if the ivy gourd is raw.
This recipe can also be used as a starter.
This can be enjoyed not only with rice but also with chapati or roti.
While cooking ivy gourd, do not make the cooker whistle more than one whistle. Because the ivy gourd will become soft. Apart from the cooker, you can also cook ivy gourd in a vessel other than the cooker.

I hope you liked this article . I will come back with a wonderful taste in the next blog. Until then, greetings!