The ivy gourd belongs to the cucumber family and retain the same crunchy texture as the cucumber. The vegetable will get cooked so quickly, so make sure not to over cook.
There are many variations to the dondakaya fry. This is in between the dry and gravy varieties. Instead of keeping it too dry, I have added some moisture to the fry in the form of tomato. I have prepared this in a simple style, where I have sliced the ivy gourd length wise and infused with a tempering of fresh curry leaves and mustard seeds and stir fried along with onion and tomato. Though the preparation part of slicing the ivy gourd is time-consuming, but worth the effort.
250 gms /1/4 kg Dondakayalu / Ivy Gourds
Mustard seeds – ½ tsp
Cumin – ¼ tsp
Red Chilli – 2
Chana daal – 1 tsp
Curry leaves – 1 string
Turmeric – 1 pinch
Onion – 1 small diced
Tomato -1 large diced
Oil – 1 tbsp
Wash and nip the head and tail bits. Slice them into thin long strips.
Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the mustard and cumin seeds and let them splutter.
Add a tsp of chana daal and 2 red chilies and fry for a few seconds. Add the curry leaves ,stir them till the aroma come out.
Add chopped onion and pinch of salt. Saute them till they turn pale.
Immediately add the sliced ivy gourd and diced tomato and combine. Add some more salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes by stirring in between.
Don’t overcook them as they should retain that, slight crunchy texture. Make sure all the extra moisture should disappear before turning off the heat.