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Dondakaya Vepudu – Tendli Stir fry (3)

Print version of Dondakaya Vepudu – Tendli Stir fry (3)

An every day vegetable, ordinary in looks, affordable and available all year round is dondakaya aka ivy gourd. My visit to the Rythu bazaar (farmers market) would be incomplete if I didn’t buy atleast half a kilo of dondakayalu. And the gravitational pull towards dondakaya stir fry is especially high on days when pappu pulusu (tamarind based lentil-vegetable stew) is part of the mid-day meal.

Yesterday, I made a simple tindora stir fry and what makes a huge difference to the overall flavor is toasted sesame seeds.

dondakaya-vepudu
Dondakaya Vepudu, Pappu pulusu with rice ~ Our meal today

Dondakaya Vepudu Recipe

Prep: 30-35 mts

Serves: 3-4 persons

.

Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds

1 large onion, finely sliced

1 tsp cumin seeds

10-12 fresh curry leaves

pinch of turmeric pwd

pinch of asafoetida/hing/inguva

3 dry red chillis, tear and de-seed

salt to taste

1 tbsp oil

1 1/4 tbsps toasted til/sesame seeds/nuvvulu (garnish)

1 Wash the dondakayalu and nip the tip and tail ends. Slit each ivy gourd into two, length wise and slice them into thin long strips.
2 Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds and let them splutter and turn brown. Add the red chillis, hing and curry leaves and fry for a few seconds till the aroma emanates the kitchen.
4 Immediately add the sliced dondakayalu and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes, keep sauteing so that it doesn’t burn. Now reduce to low flame, add the onions and let it cook, approx 15-18 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tendli will lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
5 The dondakayalu should retain that, slight crunchy texture. Add the toasted sesame seeds at this stage and combine well and let it cook, uncovered for another a mt and turn off heat.
6 Finally adjust the salt and serve hot with steamed rice and pappu pulusu.

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By • Jun 12th, 2009 • Category: All Recipes

  • http://on-cloud-nine.blogspot.com Meg

    Sesame seeds is interesting…i’ll definitely try it…love dondakaya

    I’ve tried it with roasted peanuts once and loved it and have made that a staple now when making the dondakaya…the crunchiness of the the peanuts is awesome with the texture of the sabzi…

  • Jack Etsweiler

    Is there anything available in the Western markets that would give a result similar to using Dondakayalu? Is there something that you would suggest as a variation of your recipe? Squash? Zucchini? Love your blog!

  • sudha

    nice…:)

  • http://www.samaithupaarkalaam.blogspot.com Kalai

    I love this veggie a lot! The sesame seeds are a nice accent, too. :)

  • http://chefinyou.com DK

    I love tendlis! I make mine too almost this way – I also add some coconut which I feel takes the dish to new level

  • http://deepthimuddu.blogspot.com josh

    Looks nice. We use Nuvvala podi instead of roasted sesame.It tastes really delicious in any form.
    Cheers
    JOSH

  • http://visitmykitchen.blogspot.com Sowmya

    Hurray…Thats our fav fry.. Tindoora fry, it has become a rare delicacy as I dont get it often :(

    I cut it to thin round pieces..Huuuuuuhh what an effort it demands, but well paid at last :)

    Your roasted sesame idea is too good sailu

  • pranavya

    hi
    this photo looks mmmmm yummy .i am a regular visitor to this site…..next time i will try with nuvvulu ..nenu first dondakaylu toaster oven lo bake chesi ..popu pettenu….
    it is a very quick process…….
    thank u sailu
    pranavya

  • http://ramyascuisine.wordpress.com/ ramya

    Hi Sailu,
    Dondakaya vepudu chaalaa baagundhi.
    And i saw this pic of yours in sakshi paper today. May be u will see when you get the paper today.

  • Priya

    Nice recipe of dhondakaya Sailu..even i saw ur recipe with exact picture in Sakshi Newspaper..was surprised to c..do u publish ur recipes in Sakshi?

    Thanks for informing me. I do not publish recipes in Sakshi and they have never asked me before using images from my blog. Unfortunate this is happening.

  • Nandana

    Yes, even I saw this recipe posted in Sakshi’s newspaper. Few months back I saw some of ur pics posted on the cover page of Andhra Bhoomi/Jyothi(don’t remember) magazine. I notified the same to you in the comments section. But you didn’t respond. So, I thought you published them.

  • http://hp.com Giri

    hi, its nice recipie. i saw a recipie in sakshi they published the source as sailufood corner. hav u permitted them 2 use ur content in sakhsi paper.

    I have asked them to give credit to source of the recipes.

  • Maria

    Hi

    I tried this recipe yesterday and it was very very good.

    thanks.