Dondakaya Vepudu | Andhra Style Kovakkai Fry | IvyGourd Stir-fry

Dondakaya Vepudu is a delicious stir-fry made with thinly sliced Kovakkai (also called as Tindora / IvyGourd / Dondakaya) and freshly ground curry powder.  It goes well with any South Indian main courses and also as an accompaniment to Roti. There are many variations in this recipe across different parts of India. This is one of the variation followed in Andhra.  Kovakkai is finely chopped and cooked in low flame till it becomes crispy.  Finally we toss  freshly ground spice powder and roasted peanuts  with the cooked Kovakkai and serve hot! I usually prefer to add the fried peanuts to make it rich.

Tips for making Kovakkai Curry 

• When purchasing kovakkai make sure its not very ripe. Ripe kovakkai tastes very sour.
• Wash the kovakkai thoroughly before slicing or chopping. We can slice the kovakkai vertically or we can chop it like small circular pieces.
• You can cook Kovakkai it in stove-top directly. Though it may take more time, we get crispier kovakka fry. Alternatively we can cook the kovakkai in pressure cooker and finally add the spice powder, tempering and peanuts.
• We have used dry coconut while frying grinding ingredients. You can use fresh coconut if you don’t have dry coconut.
• Cook Kovakkai in low to medium flame. Keep sautéing every 5 minutes to avoid scorching at the bottom.
• Cooked Kovakkai tends to shrink so add salt accordingly.

About Kovakkai (Tindora / Ivy Gourd) and its health benefits

You may also want to try:

1. Kovakkai Curry – Kovakkai Curry is one of the quick and easy poriyal which goes very well with rice. The sliced Kovakkai are cooked with onion and  basic spices.
2. Kovakkai Fry – Kovakkai Fry, a delicious stir-fry made with ivy gourd (tindora) and spices. This kovakkai fry goes well with any Sambar/Rasam or any variety rices.
3. Kovakkai Masala : Kovakkai masala is a very delicious and easy to make gravy with onion and tomato as base gravy. Goes well with Roti or any Indian breads

Recipe card for Andhra Style Dondakaya Vepudu | Kovakkai Fry | IvyGourd Stir-fry:

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Dondakaya Vepudu | Andhra Style Kovakkai Fry | Ivygourd Stir-Fry

Course: Dry Curry, Poriyal Varieties (South Indian Curries)

Cuisine: Andhra, Indian Cuisine, Indian Recipes, South Indian Recipes

Equipments Needed

• 1 Heavy Bottomed Pan
• 1 Mixer Grinder

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 pople

Calories: 100kcal

Author: Sowmya Venkatachalam

Dondakaya Vepudu is an Andhra style Tindora Fry (Kovakkai Fry). Kovakkai are stir-fried and tossed with freshly ground spice powder along with roasted peanuts. The freshly made spice powder adds taste and flavor to this fry. This is a perfect stir-fry accompaniment for any South Indian Main Courses like Sambar, Rasam etc. Learn here how to make this Kovakkai fry with step by step pictures, instructions and video!

Print Recipe

Ingredients

• ▢ 300 gms Kovakkai (Tindora)
• ▢ ¼ tsp Turmeric Powder
• ▢ 1 tsp Salt
• ▢ ¼ cup Roasted Peanuts

For Grinding

• ▢ 1 tbsp Coriander seeds
• ▢ 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ 3 nos Red Chili
• ▢ ½ tsp Cumin Seeds
• ▢ 2 tbsp Dry Coconut / Dessicated coconut We can also use fresh coconut.

For Tempering

• ▢ 3 tbsp Oil
• ▢ 1 tsp Mustard seeds
• ▢ 2 tsp Split Urad Dal
• ▢ 1 sprig Curry leaves

Instructions 

Preparing Spice Powder

• ▢
  Heat a pan. Add coriander seeds, split bengal gram, red chili, cumin seeds. Fry till the dal turns light golden color.
  1 tbsp Coriander seeds, 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu), 3 nos Red Chili, ½ tsp Cumin Seeds
  
• ▢
  Now add dry coconut and fry till the coconut turns light brown. Switch off the flame and allow the fried ingredients to cool off.
  2 tbsp Dry Coconut / Dessicated coconut
  
• ▢
  Take the fried ingredients in a mixer jar.
  
• ▢
  Grind it to coarse powder. Set this spice powder aside.
  

Roasting Peanuts

• ▢
  Heat a tsp of oil in a pan. Add the peanuts to the pan. Roast the peanuts in low flame till they are crispy.
  3 tbsp Oil, ¼ cup Roasted Peanuts
  

Tempering

• ▢
  Heat oil in a pan. Add mustard seeds and allow it to sputter. Then, add split urad dal and fry till the dal becomes light brown. Add few curry leaves and give a mix.
  1 tsp Mustard seeds, 2 tsp Split Urad Dal, 1 sprig Curry leaves
  

Cooking Ivygourd

• ▢
  To the pan, add the sliced Kovakkai (Tindora). Add turmeric powder, salt and give a good mix.
  300 gms Kovakkai (Tindora), ¼ tsp Turmeric Powder, 1 tsp Salt
  
• ▢
  Initially keep the flame high and stir-fry Kovakkai for 5-6 mins.
  
• ▢
  Cover the pan with lid and keep the flame medium. Stir occasionally in between and cook the Kovakkai till it is soft and light golden.
  

Finishing Dondakaya Vepudu

• ▢
  When the Kovakkai is fully cooked, add the freshly ground spice powder and give a good mix.
  
• ▢
  Finally add roasted peanuts and give a toss. Switch off the flame.
  

Serving

• ▢
  Delicious Dondakaya Vepudu is now ready!
  

Video

Notes

Tips for making Kovakkai Curry 

• When purchasing kovakkai make sure its not very ripe. Ripe kovakkai tastes very sour.
• Wash the kovakkai thoroughly before slicing or chopping. We can slice the kovakkai vertically or we can chop it like small circular pieces.
• You can cook Kovakkai it in stove-top directly. Though it may take more time, we get crispier kovakka fry. Alternatively we can cook the kovakkai in pressure cooker and finally add the spice powder, tempering and peanuts.
• We have used dry coconut while frying grinding ingredients. You can use fresh coconut if you don't have dry coconut.
• Cook Kovakkai in low to medium flame. Keep sautéing every 5 minutes to avoid scorching at the bottom.
• Cooked Kovakkai tends to shrink so add salt accordingly.

Nutritional Info

Nutrition Facts

Dondakaya Vepudu | Andhra Style Kovakkai Fry | Ivygourd Stir-Fry

Amount Per Serving (1 cup)

Calories 100 Calories from Fat 36

% Daily Value*

Fat 4g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 300mg13%

Potassium 306mg9%

Carbohydrates 10g3%

Sugar 1g1%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING SPICE POWDER

• Heat a pan. Add coriander seeds, split bengal gram, red chili, cumin seeds. Fry till the dal turns light golden color.

• Now add dry coconut and fry till the coconut turns light brown. Switch off the flame and allow the fried ingredients to cool off.

• Take the fried ingredients in a mixer jar.

• Grind it to coarse powder. Set this spice powder aside.

ROASTING PEANUTS

• Heat a tsp of oil in a pan. Add the peanuts to the pan. Roast the peanuts in low flame till they are crispy.

TEMPERING

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then, add split urad dal and fry till the dal becomes light brown. Add few curry leaves and five a mix.

COOKING IVYGOURD

• To the pan, add the sliced Ivygourd. Add turmeric powder, salt and give a good mix.

• Keep the flame high and stir-fry Ivygourd for 5-6 mins.

• Cover the pan with lid and keep the flame medium. Stir occasionally and cook the Ivygourd till it is soft and light golden.

FINISHING DONDAKAYA VEPUDU

• When the Ivygourd is fully cooked, add the freshly ground spice powder and give a good mix.

• Finally add roasted peanuts and give a toss. Switch off the flame.

SERVING

• Delicious Dondakaya Vepudu is now ready!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!