Ripe Ivy Gourd / Tindora / Dondakaya Gojju (Kuzhamlbu)

Tindora fry is one of the tastiest Andhra recipes. I regularly prepare this at home. My husband likes it very much. It so happened once that we purchased more of Tindora than what is required. Even after preparing the fry a large amount of Tindora was left ignored in the refrigerator. I totally forgot about it until one I spotted it one day. By that time most of it was ripened. I was not willing to throw them away. Searched for some recipes and found this once. Made some changes to the original one and came, up with this recipe.



Ripe Tindora : 200 gms

Onion : 1 Medium Sized

Green Chillies : 4-5

Tamarind Pulp : 2tsp

Jaggery : As per Taste

Tempering Seeds : 1 spoon

Turmeric Powder : A pinch

Asafoetida : A pinch

Curry Leaves : A few

Salt : As per taste

Oil : 1 teaspoon

Method for Dondakaya Gojju

Roughly chop the Ivy gourd into chunks and boil/pressure cook them until soft

Coarsely mash the ivy gourd chunks into pieces along with the water used for boiling. Drain excess water

To this add the tamarind pulp, jiggery mix well and keep it aside

Heat oil in a skillet and add the tempering seeds and allow them to splutter

Now add curry leaves, turmeric powder and asafoetida

Add green chillies, the ivy gourd mixture

Add 2 tbsps. of water if required and bring it to a boil. This is to remove the raw smell of the tamarind pulp. You can avoid this step if you are ok with raw pulp taste. I like it this way 🙂

Switch off the stove, add chopped onions and mix well.

Serve with Hot Rice and Rotis and enjoy 😉

(This post was written by Krishna Kumari)


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