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A simple, crispy, and flavorful South Indian stir-fry made with ivy gourd. This popular Andhra side dish gets its delightful crunch and nutty aroma from a special roasted peanut and garlic powder, making it a perfect partner for rice and sambar.
For 4 servings
Prepare the Spice Powder
Temper and Sauté the Ivy Gourd
A simple, crispy, and flavorful South Indian stir-fry made with ivy gourd. This popular Andhra side dish gets its delightful crunch and nutty aroma from a special roasted peanut and garlic powder, making it a perfect partner for rice and sambar.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 213.42 calories per serving with 4.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Slow-Fry to Perfection
Add Spice Powder and Serve
For a sweeter base, sauté one thinly sliced onion until golden brown after the tempering, just before adding the ivy gourd.
For a nut-free alternative, replace the peanuts in the spice powder with an equal amount of roasted chana dal (pottukadalai) or sesame seeds.
To save time, you can pressure cook the sliced ivy gourd with a pinch of salt for 1 whistle. Drain well and then proceed with the stir-frying. Note that this may result in a slightly less crispy texture.
Ivy gourd is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain a feeling of fullness, contributing to weight management.
Traditionally used in Ayurvedic medicine, ivy gourd contains compounds that are believed to have anti-diabetic properties, potentially helping to manage blood sugar levels when included in a balanced diet.
The addition of peanuts and lentils (urad and chana dal) provides a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
A single serving of Dondakaya Vepudu (approximately 1 cup or 125g) contains around 215-230 calories, primarily from the oil and peanuts used in the recipe.
Yes, it is moderately healthy. Ivy gourd is rich in fiber and has properties that may help regulate blood sugar. The peanuts provide protein and healthy fats. However, the dish uses a significant amount of oil for frying, so it should be consumed in moderation as part of a balanced meal.
Sogginess usually occurs for two main reasons: 1) The ivy gourd was not dried properly after washing, introducing excess moisture. 2) The pan was covered during cooking, which traps steam and prevents the vegetable from frying and crisping up.
Yes, you can reduce the oil to 1-2 tablespoons, but this will affect the final crispiness. For a low-oil version, consider cooking the ivy gourd in an air fryer until crisp, then tossing it with the tempering and spice powder in a pan.
Absolutely! The peanut-garlic spice powder can be made in a larger batch and stored in an airtight container at room temperature for up to two weeks. It's a versatile powder that can also be used on other stir-fried vegetables like potatoes or beans.
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