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FRIED DONDAKAYA COCONUT MASALA

Dondakaya Masala Magic: Coconut & Garlic Party!

Dive into the flavors of Fried Dondakaya Coconut Masala, a perfect mix of crispy ivy gourd, spicy garlic, and roasted watermelon seeds. This dish brings a crunchy, aromatic twist to your regular meals. Fry the dondakaya till tender, blend the coconut masala, and toss it together with coriander for a colorful, flavor-packed side dish your family will adore.


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Delicious spicy Fried Dondakaya Coconut Masala served in a bowl, garnished with fresh coriander and a golden coconut garlic masala coating.¯

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Spice Up Your Dondakaya Game

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Fry dondakaya on medium flame to prevent burning.

Use freshly grated coconut for maximum flavor.

Roast watermelon seeds for a nutty crunch.

Blend garlic and coconut lightly for a coarse texture.

Add coriander at the end to keep it fresh and vibrant.

Adjust red chilli powder according to your spice level.

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     Step-by-Step Recipe : Fry, Grind, Mix, and Sprinkle: Dondakaya Fun!​

   ​ Preparation Time :  10 min          Cooking Time :  20 min          Total Time :  35 min          Servings :  2-3

PERSONAL NOTE 

I love this Fried Dondakaya Coconut Masala because it’s a simple recipe that feels special. The crunch of the ivy gourd combined with the aromatic coconut and roasted seeds always brings comfort and smiles to the table. Making it reminds me of home-cooked flavors with a twist, and I enjoy how fresh coriander adds a pop of color and freshness every time I serve it.

INGREDIENTS

  • Dondakaya (Ivy Gourd) – 250 g (long sliced)
  • Oil – 2 tbsp
  • Grated coconut – ¼ cup (lightly fried)
  • Garlic – 5 cloves (peeled)
  • Red chilli powder – ½ tbsp
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Watermelon seeds – 2 tbsp (roasted)
  • Coriander leaves – a handful (chopped)


​Plate of Fried Dondakaya Coconut Masala with crispy fried ivy gourd, nutty coconut paste, roasted seeds, and vibrant green coriander leaves.

PREPARATION STEPS

  1. Heat 2 tablespoons of oil in a pan.
  2. Add long-sliced dondakaya (ivy gourd) and fry on medium flame until they turn soft and slightly golden.
  3. In a mixer jar, add the fried grated coconut, peeled garlic, red chilli powder, turmeric powder, salt, and roasted watermelon seeds.
  4. Grind everything into a coarse paste without adding much water.
  5. Add this ground masala to the cooked dondakaya and mix well on low flame for 2–3 minutes until the masala coats evenly.
  6. Finally, add a handful of chopped coriander leaves, mix well, and switch off the flame.
  7. Serve hot with steamed rice or chapati.

Fresh works best, but you can use frozen if properly thawed and patted dry.

Yes, but they add a unique nutty crunch. You may replace with roasted peanuts.

Mildly, but you can adjust red chilli powder to your taste.

Yes, store in the fridge for 1–2 days in an airtight container.

Works perfectly with steamed rice, chapati, or jowar roti.

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