Gutti Dondakaya Fry

In Karnataka, Kannada speakers refer to it as "Tondekayi". In Maharashtra, they are referred as "Tondli". In Andhra Pradesh, south India, Telugu speakers refer to this vegetable as dondakaya. In Tamil Nadu, south India, Tamil speakers refer to it as kovakkai. In Kerala it is known as kovakka(കോവയ്ക്ക). In Assam it is known as kunduli. It is eaten as a curry, by deep-frying it; stuffing it with masala and sauteing it ; or boiling it first in a cooker and then frying it. It is also used in sambaar, a vegetable- and lentil-based soup.

In India, ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regulate blood glucose.





Ingredients:

25 Whole tender ivy guard(Dondakaya),Tindora
1 tsp tamarind paste
1 big onion chopped fine
3 dry red chilli broken into halfs
1 tbsp chilli pwd
1/2 tsp turmeric
1/2 tsp corinder pwd
1/2 tsp mustard seeds
1/2 tsp jeera
few curry leafs

Method:

Slit the ivy guard just like we do for gutti vankaya curry,but dont let the ivy guard seperate...it should be able to hold its shape.

Now let 4 cups water to a boil,to this add pinch of salt,turmeric n the tamarind paste n let it come to a boil again.

To this add the ivy guard n boil until ivy guard is tender(approx 10 min's).

Strain the liquid from the ivy guard n reserve the water n ivy guard's.

Heat some oil in order to deep fry the boiled ivy guard,Once u fry all the ivy guard until golden yellow remove n keep aside on a plate covered with tissue paper.

Next heat few tbsp oil in a saute pan next add the mustard seeds n jeera,when they start to splutter add the red chilli's n curry leafs

Add the chopped onion when they start to become transparent add the turmeric pwd,red chilli pwd,coriander pwd.

Next add the fryed ivy guard,mix n cook on medium heat for 5 mins.

Next add 3tbsp's of the reserved tamarind juice.

Add salt n mix n cook until it starts to turn into brown color.

Remove n serve with hot rice.