Dondakaaya Vepudu – Tindora Stir Fry (2)

I had some fresh tender, plump, dondakayalu (tendli, tindora, kovakkai, ivy gourd) that I had picked up from the rythu bazaar (Farmers Market) this morning. I prepared quite a few varieties with this nutritious vegetable (I’m an ivy gourd fan!) especially stir fries and today, I decided to make a stuffed dry saute with them and came up with this recipe. All you have to do is stuff the tindora and saute them in a tempering base till soft yet with a bit of crunch.

We enjoyed the stir fry with its well balanced flavors. Another variation, give a tangy twist by squeezing some fresh lemon juice towards the end of cooking process.

Dondakaya Vepudu

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  tindora


  •   1/4 kg dondakaayalu/tindora/ivy gourd, trim ends, make + slit till three fourth of dondakaya
  • For stuffing:

  •   2 onions, very finely chopped
  •   1 tsp ginger garlic paste
  •   1 tsp chilli pwd (adjust)
  •   3/4 tsp coriander pwd
  •   big pinch cumin pwd
  •   1/4 tsp saunf pwd (fennel seeds)
  •   1 1/4 tbsp peanuts, coarsely powdered
  •   1 tbsp chopped coriander leaves
  •   salt to taste
  • For seasoning/poppu/tadka:

  •   1 tsp mustard seeds
  •   1" cinnamon stick
  •   1 tbsp split black gram dal (urad dal/minapappu)
  •   few fresh curry leaves
  •   1 tbsp oil

Method for making Dondakaya Vepudu

Combine all the ingredients for stuffing. Stuff the + slit dondakayalu with the stuffing mixture and keep aside.
Heat oil in a cooking vessel, add the mustard seeds and let them splutter, followed by the urad dal, let the dal turn red. Add the curry leaves and cinnamon stick and saute for a few seconds.
Add the stuffed dondakayalu (if any stuffing is left over add it too). Cook on medium heat, turn once in a while for 6-7 mts.
Reduce flame, cover with lid and cook. Once in a while, stir the dondakayalu such that they cook all over. Remove lid after 15 mts. Continue to stir fry for a few more mts till the dondakayalu are soft yet have a bit of crunch.


33 thoughts on “Dondakaaya Vepudu – Tindora Stir Fry (2)

  1. Sailu,

    any recipe from you(r photos) makes me hungry.
    tindora looks so attractive. generally i stuff this with ground onion mixture. but this one is even time my tindora recipe is ready

    thanks for sharing.


  2. Sailu,
    I love tindora/dhonekaayi. Unfortunately I cant really make it at home since the hubby hates it but when hes out of town or I have time to make a dish just for my self I go all out and attempt different ways of preparing tindora. will be adding this to my recipe list to try :o)

  3. Oh! I miss this veggie ! Missing Rythu Bazar too, those bundles of all kinds of fresh vegetables. I havent seen this veggie at my place till now. I love it too..

  4. Sailu what can i say…the recipe as creative as always…such a boon for us viewers. tanx for yr time and effort in rching out. can i request you to post recipes from the rajmandri/amalapuram style of cooking. awaiting eagerly..rgds

  5. Looks mouthwatering… My friend taught me a similar recipe with stuffing brinjals. But the raw onions stuffed made the curry taste bitter, do u have such issues .. any tips and tricks ?

    No, Revathi. They get nicely cooked and they don’t taste bitter. The tip is in roasting the gourds really well.

  6. I have just tried your recipe and it is delicious a very new way of making this simple vegetable. My son helped me stuff it and we had a lot of fun !! thank you

  7. hi sailu mam… i tried this recipe of yours today…but i found the vegetable half cooked… i mean the trimmed edges were soft but the closed end was a little hard… do we have to cook the vegetable in a pressure cooker and then do the stuffing? moreover in your recipe you have asked to add one tbsp oil but then your dish seems too oily in the picture? maybe i must have added more oil is it? kindly reply…i am a great fan of your website… i have tried various recipes of yours… but today i was disappointed:(

    You don’t need pressure cooker. Alternately you could quarter the vegetable such that it is like a dry-saute dish and not like a stuffed vegetable. The technique is in cooking the vegetables in enough steam with a lid and later towards the end cook on high heat, tossing the vegetables. The vegetable is supposed to have some crunch. I’m sorry you were disappointed. Usually one tbsp oil is good enough, you could add half a tbsp more if you want.

  8. thank you mam for your reply… planning to try your palak paneer recipe tomorrow for lunch…the only food blog i access is yours as i am an ardent fan of your blog…great going sailu mam!

  9. Madam I do not have a website. But i want to have one. how should i open it? please help me. I am new to all these sites or opening of them. ere is a query, I, as your viewer, also want to give out my recipes to the public with your help. what should I do? please help me. I AM NEW TO THIS AREA. Please help me.

    Good article to learn about blogging and how to blog< /a>. You can also go through Problogger

  10. Hi Sailu…
    these receipes are very useful especially batchelors in other countries…the photos look yummy and making me hungry…we forgot abt this vegetable…i will try out..hope the outcome would be good.

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