Sunday, February 26, 2012

Dondakai fry/ Tindora subzi

  Tindora or Dondakai (a.k.a Ivy Gourd) is commonly used in Indian cuisine. Depending on the region in India, this recipe can be varied to adjust to the local flavor. Fresh tindora (instead of  the frozen variety) is available in several local grocery stores in the USA which has made way in my usual household vegetables. It is a good source of several micronutrients including vitamins A and C

Serves up to 3 people

Preparation time: 30 minutes


250 grams of dondakai/ tindora
1 small onion
1/2 tsp of red chilli powder (~spice level)
1 tbsp of sesame seeds
2 tbsp of peanuts
3 dried red chillies
2 tbsp of oil
salt as required


1.Dry roast sesame seeds, peanuts and red chillies separately in a pan and allow them to cool. Grind them together in to a coarse powder with salt.

2.Slit dondakai in to 4 halves. Heat oil in the skillet, add mustard. As the mustard sputters, add the chopped onion.


3.After a minute, add the dondakai. Saute for another minute.
Add red chilly powder, turmeric and salt to the skillet. Add 1/2 cup of water and close the lid.

4.Cook well. Once the vegetable is cooked, add 1 1/2 tsp of the coarse powder and mix well.

5.Allow them to cook in medium flame till they turn golden brown for 5 minutes. Yummy dondakai fry is ready. Serve with roti /rice.

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