Dondakaya Nimmakaya Karam | Ivy Gourd Lemon Spice Recipe
A tangy, spicy, and slightly sweet dish made with red-fried dondakaya (ivy gourd) slices, seasoned with a special Guntur-style lemon spice mix, pairs perfectly with hot rice, offering a heavenly taste.
We prepare numerous curries and fries using dondakaya, but this Guntur-style special, made with leftover lemon spice mix and fried ivy gourd slices, is a unique evening delicacy often enjoyed with snacks like bajjis and pakodas. This recipe is a must-try for its delightful flavor.
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Tips
Tips Before You Start:
Cooking Ivy Gourd:
- Ivy gourd usually takes time to cook. To speed up the process, steam the sliced ivy gourd or pressure cook it with a little water and salt for one whistle on high flame. This will cook it halfway, making frying quicker and more efficient.
Lemon Spice Mix:
- For a well-balanced lemon spice mix, add a small piece of jaggery to balance the tanginess and saltiness. You can skip this if preferred. Adding a little water to the mix ensures even coating and prevents the spices from burning.
Dondakaya Nimmakaya Karam | Ivy Gourd Lemon Spice Recipe - Recipe Video
Dondakaya Nimmakaya Karam | Ivy Gourd Lemon Spice Recipe
Bachelors Recipes
|
vegetarian
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 4
Ingredients
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For the Lemon Spice Mix:
- ¼ tsp Fenugreek seeds (Methi)
- 1 tbsp Coriander seeds (Dhaniya)
- ½ tsp Cumin seeds (Jeera)
- 1 tsp Mustard seeds
- 4-5 Dry red chillies
- 2 Lemons
- Salt (to taste)
- ¼ tsp Turmeric
- 2 Green chillies
- 1 ½ - 2 tbsp Red chilli powder
- Jaggery (a small piece)
- 2-3 tsp Water
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For Frying:
- 350 grams Ivy gourd (Dondakaya)
- ¼ cup Oil
- ½ tsp Mustard seeds
- 5-6 Garlic cloves
- 2 tbsp Peanuts
- 1 tsp Split chickpeas (Chana Dal)
- Asafoetida (Hing) - a pinch
- 1 tsp Split black gram (Urad Dal)
- Coriander leaves (a handful)
Instructions
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Prepare the Ivy Gourd:
Slice the ivy gourd into quarters or pieces. Steam them for 15 minutes or pressure cook for one whistle. Set aside.
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Prepare the Lemon Spice Mix:
Dry roast fenugreek seeds and mustard seeds until the fenugreek changes color. Add coriander and cumin seeds, roast, and grind into a fine powder.
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Fry the Peanuts:
Heat oil, fry the peanuts until golden, and set them aside.
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Temper the Spices:
In the remaining oil, add mustard seeds, urad dal, chana dal, dry red chilli, garlic, curry leaves, and asafoetida. Sauté well.
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Cook the Ivy Gourd:
Add the steamed ivy gourd slices to the tempering and cook on medium flame until they turn reddish and tender.
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Mix with Lemon Spice:
Lower the flame, add the prepared lemon spice mix, and stir. Cook on medium flame for 2-3 minutes.Garnish with chopped coriander leaves; adjust salt, tanginess, and spice levels to taste.
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Finish and Serve:
Let the dish rest for at least an hour for the flavours to infuse.
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