Dondakaya stir Fry/Tindora Fry/Coccinia Fry

It is a widely consumed vegetable available through out the year but we get fresh and tender coccinia/dondakayalu only in December and January months.  We get two varieties of them, one is light green colored and thin and long size and shape. Second one is dark green colored and fat in size and short in shape. This dish is a sort of thing that you make it only when we get fresh and tender dondakayalu. It is very simple and easy to make. It is dry curry cooked on low flame. 


Coccinia/Dondakaya - 500 grms
Oil - 3 tbsp
Salt - to taste
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tbsp OR
Vellulli karam/Chilli Garlic powder - 2 tbsp


Wash dondakayalu/tindora thoroughly under running water.
Slice them through lengthwise. They should very thin and look like long strips.
Heat oil in a kadai till the fumes come out. Reduce the flame to medium level. 
Slowly drop all the Coccinia/Dondakaya pieces. Saute them for 5 minutes and cover with a lid.
As the dondakaya pieces becomes soft remove the lid.  
Keep sauteing them for every 5 minutes till they are done. Once they are done dondakayalu lose their moisture and get wrinkled appearance.  
Do not burn them. Use only spatula, do not use any other spoon for sauteing them. 
Add salt, turmeric powder and red chilli powder or vellulli karam.
Again saute them well. Serve dondakaya stir fry with hot piping rice.

No comments:

Post a Comment

Thank you for visiting my blog, Visit again