Ivy gourd stir fry (by other names, dondakaya, kundru, tindora)

“Indian cooking is about the right balance of salt and chilli.  There’s not much else to it,” remarked my husband when encountering yet another subtly salted and chilli-less dish.  I had been cooking for the children and for us all together, in one big pot, for months.  That meant no chillies – no cayenne pepper powder, no red chilli powder, no green chillies, not even a stray dried red chilli in the tempering.  One never knew when Agastya, who regularly consumes plenty of spicy bhujia, would declare the food “too spicy.”  My eighteen month-old had also learnt the word “picy” along with “ot.”  About salt, now I had to confess that I liked tasting the food first and then salt.  If salt was the first taste that hit my mouth when I tasted something, I would declare it too salty and continue to eat it very reluctantly.  Most of my cooking, therefore, tasted, somewhat bland despite a careful adding of all the myriad other spices that were called for in Indian cooking.

After my mother-in-law’s visit, I have new respect for this whole deal about chilli and salt.  The reason being that some of my mother-in-law’s tastiest cooking uses only salt and red chilli powder for seasoning.  Take her aloo fry for instance, which is a simple saute of potatoes.  The potatoes are peeled, diced into quarter-inch cubes and then sauteed in oil until they are well done.  Salt, a generous sprinkle of chilli powder, a good stir and to the table.  The potatoes are simply irresistible.

I feel the same way about her dondakaya, which is a stir fry of Indian ivy gourd, also known as tindora or kundru.  I love sinking my teeth into thin, tender strips of her well seasoned dondakaya, and could probably eat a whole bowl of these on my own.  This vegetable sold year round in Indian grocery stores is a smooth vibrant green gourd, about two inches long, that looks somewhat like a cornichon without the puckered flesh.  I don’t remember eating kundru too many times while growing up in Calcutta, but it appears to be a beloved vegetable in Andhra cooking.

For 4 people, start with about 2 lbs of dondkaya.  My mother-in-law recommends splitting each dondakaya into 4 halves, lengthwise.  Heat 2 tbsps of oil in a big, non-stick pan, and add the chopped vegetable.  Cook uncovered on medium heat, stirring occasionally, until the vegetable turns soft and starts looking golden and reddish-brown, and loses its bright green color.  At this point, check for tenderness.  If the vegetable is still a little tough, add about a quarter or half cup of water, add salt, cover and cook until the water is absorbed.  Then uncover, and continue to cook until the oil is released, and the vegetable glistens.  Add chilli powder at this time, to taste.  Serve immediately.

6 thoughts on “Ivy gourd stir fry (by other names, dondakaya, kundru, tindora)

  1. Kavi

    I love this dish! We call it kovakya and the recipe is so similar to my Mom’s, she adds a pinch of tumeric, I think… very very yummy!!!!

    Reply
    1. devikakumar Post author

      your mom is the best cook! I always remember how she brought you home cooked food at medical school. I would look upon the tasty containers with envy.

      Reply
  2. pursuitoffood

    Devika, I love potatoes and tindora cooked this way. When I have people over for dinner and cook potatoes with just salt, turmeric, cumin and a little chilli, they are the first ones to go! And of course, you are so right about tindora..I can gobble up the entire bowl on my own!

    Reply
    1. devikakumar Post author

      you know, my mother-in-law has been cooking all sorts of things in the same way – for instance raw green plantains, arbi or eddoe (these are boiled first though) and caulifower — everything tastes so good this way, served with a simple dal and white rice and perhaps a side of pickle to spice things up a little more. The simple cooking style was really a revelation.

      Reply
  3. Dalia

    My parents in law passed this recipe along to me. I’d never seen this veggie in Cal either. It tastes better than potol/parval. They use a tempering of mustard/hing/turmeric, and sprinkle coarsely powdered peanuts a minute before turning the heat off. The peanuts make it smell heavenly.

    Reply
    1. devikakumar Post author

      The peanut powder sounds fantastic. Maharashtrian cooking, right? On this last family reunion trip, one side of the family (from Andhra) used a spicy roasted peanut powder extensively in their cooking and also to eat as is, sort of like a dry spicy peanut butter. I’m planning to try it out in a day or two.

      Reply

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