DONDAKAYA ONION MASALA FRY
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Onion Masala Secrets Finally Revealed
1️⃣ Always slice dondakaya into four sides without cutting through completely — it helps masala stick perfectly.
2️⃣ Don’t skip urad dal; it gives nutty flavor and body to the onion paste.
3️⃣ Fry onions till slightly golden, not brown — that’s where sweetness develops.
4️⃣ Add masala paste only after tindora is fully cooked for rich coating.
5️⃣ Sprinkle a few drops of lemon juice if amchoor feels less tangy.
6️⃣ Cook on low flame after adding masala to prevent sticking and deepen flavor.
Step-by-Step Recipe : From Boring Veggie to Masala Superstar – Watch Dondakaya Glow Up!
Preparation Time : 10 min Cooking Time : 20 min Total Time : 30 min Servings : 3-4
PERSONAL NOTE
This Dondakaya Onion Masala Fry is one of those recipes that smells like home before it’s even ready. The aroma of roasted onions and coriander seeds always takes me back to my grandmother’s kitchen, where the sound of sizzling tindora meant lunch was close. I love how every bite bursts with crunch and spice, perfectly blending the warmth of garlic with the tang of amchoor. Simple ingredients, soulful flavor — pure comfort on a plate.
INGREDIENTS
- Oil – ½ tbsp (for masala) + 2 tbsp (for frying)
- Urad dal – 2 tbsp
- Onions – 2 medium, sliced
- Coriander seeds – 1 tbsp
- Garlic – 6 cloves, crushed
- Cumin seeds (jeera) – ½ tbsp
- Black pepper – 7
- Red chilli powder – 1 tbsp
- Coriander leaves – handful
- Amchoor (dry mango) powder – ½ tsp
- Ivy gourd (dondakaya/tindora) – 250 g, slit on four sides
- Salt – to taste
PREPARATION STEPS
- Prepare the masala:
Heat ½ tbsp oil in a pan. Add urad dal and fry for a minute until light golden.
Add sliced onions and sauté till they turn transparent or slightly golden.
Now add coriander seeds, crushed garlic, cumin seeds, and black pepper.
Fry well till aromatic, then transfer everything to a mixer jar. -
Grind the paste:
Add red chilli powder, coriander leaves, and amchoor powder to the jar.
Grind into a fine, smooth paste (add a little water if needed). -
Cook the dondakaya:
Heat 2 tbsp oil in a pan. Add the slit dondakaya and fry them well until cooked and slightly crispy. -
Combine and finish:
Add the prepared onion masala paste and salt to the cooked dondakaya.
Mix well and cook for 3 minutes until the masala coats evenly and releases aroma.
Better not! Urad dal adds nutty flavor and body to the masala, making it more aromatic and balanced.
It gives a tangy twist that balances the spice and makes the dondakaya masala fry taste extra fresh.
Yes! A small spoon of tamarind pulp works fine — just reduce the water while grinding.
Use sesame or groundnut oil for authentic South Indian flavor — they complement the masala beautifully.
Fry on medium flame till cooked but firm; avoid overcooking after adding the masala.
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