Dondakaya Ullii Paatoli Vepudu (Tindora/Ivygaurd with fried onions)

 

Ivy gaurd also known as Tindora (hindi) , Dondakaaya (Telugu) and kovakkay (Tamil) is one of my favourite dish.

Best thing about this receipe is its crispy, tasty, less oily and can be prepared in just 15 minutes. Tindora or ivy gaurd pieces coated with dry coconut powder, chilly powder and crispy fried onions makes it a lip smacking dish and will surely be a good feast to the vegetarian lovers.

Ingredients
Tindora - 1 pound
Fried onions (readily available in indian stores) - Half cup (take a standard dessert bowl)
Salt - required
Coriander - finely chopped - quarter bowl
Red chillies - 4
Mustard seeds - 1 Tspoon
Udad dal small - 2 Tspoons
Curryleaves - 4
Oil - 2 tspoons Procedure:

• Wash tindora under running water and chop them in to small rounds or your desired cuts.
• Now cook the slices in microwave for about 5 mints. Strain the excess water from the cooked slices and keep them a side.
• Take a shallow non stick frying pan and pour 2 spoons of oil. Once oil gets heated, add udad dal and mustard seeds. Once mustard seeds crackle, add red chillies and curry leaves.
• Now add cooked tindora pieces to the same mixture and stir on a low flame. Cover the lid and let it cook for 10 minutes or until tindora pieces starts turning pale brown.
• Now add salt, dry coconut powder, chilly powder and stir for a minute and then add half a cup of fried onions (adding onions at the end keeps the fry crispy) , finely chopped coriander and stir for another more minute.
• Yummy hot crispy tindora curry is ready in a jiffy!
• This curry goes well with rice accompanied with sambar or any lentil.