Dondakaya vepudu

Dondakaya/Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is inside, it is over ripen, then discard it.

Dondakaya (telugu), kovaikai (tamil), tindora (hindi) and ivy guard(English) is one of my favourite vegetable and when stir fried , it becomes more tastier vegetable, which goes well with simple dal and rice, a drizzle of ghee on top. I have served it with methi dal (fenugreek leaves). Today I have prepared this in Andhra style with coconut and garlic coarse powder. In Anantapur (Andhra) which is my grandmas place and Chennai (where I stay), dondakaya/kovaikai we get always in the market. It is best to eat when it is hot and can be eaten with roti or plain rice. This time I have used olive oil for cooking, you can use veg or sunflower oil.


  1. Olive oil – 2 tbsp
  2. Dondakaya (tindora) – 400 gms
  3. Onion (small, sliced) – 1
  4. Chilli powder- 1 tsp
  5. Turmeric powder – 1/2 tsp
  6. Water – 1/2 cup
  7. Salt - as per taste
  8. Ground coarse powder

  9. Dry coconut - 100 gms
  10. Garlic cloves (big) – 3 to 4
  11. Salt - as per taste


  1. Cut dry coconut into pieces, add to the grinder or mixer with garlic cloves, ground to a coarse powder, and keep it aside.
  2. Cut tindora both ends first and discard it, then cut into thin slices and keep it ready, discard red ones.
  3. Preheat the vessel/kadai (non-stick) with olive oil, add sliced onion and cook till it is transparent and light brown.
  4. Add dondakaya (tindora) mix well, sauté for 2 to 3min.
  5. Add chilli powder and turmeric mix well, add water immediately and cook till all the water is absorbed by closing the lid on medium flame in between sauté it, so that it is not burnt.
  6. When there is no liquid in the vessel but still moisture is there, open the lid and cook till it is in dry form and roasting colour comes on it, cooked well.
  7. The vegetable (dondakaya) has lost its moisture so it gets shrink and roasted well, crispy from the skin but still soft.
  8. Add 2 tbsp of dry coconut and garlic mixture on the dondakaya (tindora), mix well, close the lid and cook for 5 to 8min on simmer flame.
  9. Switch it of when it is done.
  10. Serve hot with any dal and plain rice.


  1. Can keep the lid open and cook when dry coconut mixture is added, cook for 2 to 3 mins on medium flame.
  2. Can also avoid water, but need to cook on lower flame (simmer), as it leaves moisture by closing the lid. When cooked, open the lid and cook till it gives a roasting consistency you want.
  3. Reduce chilli powder as per your taste.