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Dondakaya Fry

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Adjust Servings:
250 g tender dondakayalu (Ivy gourds)
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig of curry leaves
1/4 cup roasted peanuts
2 tbsp coconut powder
2 roasted red chilies
2 cloves of garlic
2 tbsp refined oil
salt as per taste

Nutritional information

1248 kcal
67.41 g
56.69 g
86.91 g
1743 mg
90 mg

Dondakaya Fry

  • Veg
  • 30 mins
  • Serves 2
  • Easy



Dondakaya, the Indian ivy gourd is a luscious green colored vegetable which is small and stubby. You can use ivy gourds as salads or steam them to make some deliciously spicy curry. Stuff the dondakaya with the masala and spices, pickle them, or stir-fry and deep fry them. You can try making dondakaya fry recipe and enjoy this delicious, crunchy vegetable with your family over lunch or dinner.

There are many health benefits of dondakaya (ivy gourd). It is used in traditional Thai and Ayurvedic medicine. It is rich in protein and fiber. It also prevents kidney stones and obesity and improves digestion. Dondakaya protects against allergies and treats bacterial infections. It defends the nervous system and prevents cancer. It helps to control diabetes and in the formation of red blood cells.

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How to make Dondakaya Fry

  • Wash the dondakayalu (ivy gourds) thoroughly and cut the tips from both sides. Cut each dondakaya in two halves, length wise and then slice them into long thin Dry roast the cumin seeds and garlic cloves. Mix coconut, peeled roasted peanuts, chilies, cumin seeds, and garlic cloves. Grind to make a coarse powder.
  • Pour oil in a thick bottomed pan and heat it. Add mustard seeds, when they splutter, add the curry leaves and stir for a minute.
  • Add the sliced dondakayalu, salt, and turmeric powder and mix well. Keep stirring on medium heat for 2-3 minutes. Reduce the flame, cover with a lid, and cook till tender for 8-10 minutes. See that it does not burn.
  • Add the coarse ground powder, mix it thoroughly, and let it cook, without cover for 2 minutes on low heat and switch off the gas.


Dondakaya is native to north-central part of East Africa. The roots, leaves, and fruits of this plant are used in preparing ayurvedic medicines. Ivy gourd is also known as baby watermelon. It grows very fast as it is a climber.

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