SPICY GARLIC DONDAKAYA FRY
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Garlic Powers: Make Dondakaya Irresistibly Tasty Now
• Add salt at the end so dondakaya stays crunchy and doesn’t release water while frying.
• Pick small, firm ivy gourds and chop them evenly for uniform cooking and a perfect bite.
• Heat the oil until it shimmers so mustard and jeera pop instantly and flavor the pan beautifully.
• Crush garlic, red chilli, and saunf coarsely so the spice mix clings well to every dondakaya piece.
• Toast saunf briefly before crushing to bring out a deeper, nuttier aroma and richer flavor.
• Finish with a handful of fresh coriander and a squeeze of lemon just before serving to lift the taste and aroma.
Step-by-Step Recipe : Watch the Dondakaya Do a Little Salsa
Preparation Time : 10 min Cooking Time : 15 min Total Time : 25 min Servings : 2
PERSONAL NOTE
I've always loved how humble vegetables surprise you — this Spicy Garlic Dondakaya Fry is one of those gems. The first time I made it, the house smelled like a tiny festival of mustard and garlic and everyone gathered round. The crunch of the ivy gourd, the warmth of crushed garlic and the tang of amchoor felt like childhood snacks and grown-up spice at once. It’s the dish I make when I want fast comfort that still feels celebratory. Serve it with hot rice and a dab of ghee for the full effect.
INGREDIENTS
- 150 g dondakaya (ivy gourd), chopped
- 1.5 tbsp oil
- ½ tsp mustard seeds
- ½ tsp jeera (cumin seeds)
- A handful curry leaves
- A pinch of hing (asafoetida)
- ½ tbsp red chilli powder
- ½ tsp saunf (fennel seeds)
- ½ tsp amchoor (dry mango powder)
- 4 garlic cloves, peeled
- A handful fresh coriander, chopped
- Salt to taste
PREPARATION STEPS
- Heat a pan and add oil.
- Once hot, add mustard seeds, jeera, curry leaves, and a pinch of hing. Fry until they splutter and turn aromatic.
- Add the chopped dondakaya pieces. Fry on medium flame until tender and cooked.
- Meanwhile, crush together red chilli powder, saunf, amchoor powder, and garlic cloves into a fine paste or coarse mixture.
- Add this mixture to the cooked dondakaya, sprinkle salt, and mix well.
- Finish by adding chopped coriander, toss, and serve hot with rice or roti.
Thawed dondakaya tends to release more water and may turn soft. If using frozen, pat very dry, fry on high heat, and reduce added salt to keep some crisp.
Use a small squeeze of lemon or a pinch of dry mango powder substitute; lemon gives immediate brightness while amchoor adds fruity tang.
Halve the red chilli quantity and add a little smoked paprika for color and mild warmth without extra heat.
Yes — toast a little extra saunf and add grated ginger for warmth; you’ll lose the garlicky punch but keep good aroma.
Store in an airtight box in fridge up to 2 days. Reheat in a hot pan for 2–3 minutes to revive crispness; avoid microwave to prevent sogginess.
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