Gherkins fry (దొండకాయ వేపుడు, கோவக் காய் பரி, ತೊಂದಕಾಯಿ ವೆಪುದು, धरेकिन्स तलना) is a popular Andhra style preparation, where the finely sliced gherkins are infused with a tempering of fresh curry leaves and mustard seeds and stir fried in a coarse powder of roasted dry red chillis. Indian Ivy Gourd is a widely consumed vegetable, available in India through out the year.
Regional dish : Andhra pradesh ; Tamilnadu; Karnataka; South and North India.
Cuisine Style : Andhra Pradesh | Cooking time 15mins | Take with side dish | Type fry | Shelf Life : 1 day| Quantity : 4 servings.
Appx.Nutritional values calculated for 1 serving :
Calories (27 Kcal), Carbohydrates (5.2 g), Protein (0 g), Fat (0.1 g).
- Dondakayalu / Tondli / Ivy Gourds 250 gms
- Mustard seeds ½ tsp
- Fresh curry leaves 10-12
- Pinch of turmeric powder
- Salt to taste
- Oil 1 ½ tbsp
- Some coriander leaves (garnish)
- To be roasted in oil and ground to a coarse pwd
- Few drops of oil
- Cumin seeds 3/4 tsp
- Dry red chillis 2 remove stalk, tear into two and de-seed (adjust according to your spice level)
1. Wash the dondakayalu and nip the tip and tail ends. Slit each gherkin into length wise, or in to circle rings.
2. Heat a few drops of 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 chillies and fry for a few seconds stirring continuously. Turn off heat and cool. Once cool, add roasted peanuts to this roasted spice mix and grind to make a coarse pwd.
3. Add oil in the same pan and heat it till hot. Reduce to medium flame and add the mustard seeds, let them splutter. Add the curry leaves ,stir them till the aroma come out.
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 them so that it doesn’t burn. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed dondakayalu lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
5. Don’t overcook the dondakayalu, they should retain that, slight crunchy texture. Add the ground coarse pwd at this stage and combine well and let it cook, uncovered for another 2 minutes on medium heat. Turn off heat.
6 . Finally adjust the salt and garnish with coriander leaves. Serve hot with steamed rice, dal or sambar.
Other variants / Cuisine Style : 1. Simple Dondakaya fry 2. Dondakaya vepudu (with tamarind pulp, grated coconut).