Dondakaya vepudu

Dondakaya vepudu is a traditional Tamilian dish that is usually served for lunch or dinner as part of the menu of Pongal celebrations. It has sweet sauce, dry yoghurt, plantain chips, and onion stuffing.

Imagine a world where our daily food needs were met entirely by food grown and processed on our own, by the people we know and like. This fantasy world, dubbed “The Dondakaya”, is not only possible, but it’s a very real possibility. The small, yet influential, community of people who live this lifestyle is growing every day, and many of them have written about their experiences on their blogs.

One of the best recipes for me is dondakaya vepudu (Sri Lanka) after a day of hard work. I tried this recipe from a food show on Tamil but realized that they use some other ingredients. So I tried it with the same recipe but didn’t get the same results. I got the same results after I tried it a few times with different ingredients. So I personally have made a few changes to the recipe and am sharing it with you.

Tindora/Dondakaya is a tiny green vegetable with white lines running through it. It has a white flesh with tiny seeds on the inside. If there is red meat within, it is overripe and should be discarded.

Dondakaya (telugu), kovaikai (tamil), tindora (hindi), and ivy guard (English) are among of my favorite vegetables, and stir-frying them makes them even more delicious. They go great with plain dal and rice, with a drizzle of ghee on top. It’s been served with methi dal (fenugreek leaves). Today I made it in the Andhra manner, using coconut and coarse garlic powder. Dondakaya/kovaikai is constantly available in the market in Anantapur (Andhra Pradesh), where my grandmother lives, and Chennai (where I live). It’s better to eat it when it’s still hot, and it goes well with roti or plain rice. I cooked using olive oil this time, but you could also use vegetable or sunflower oil.


    • 2 tbsp olive oil
    • 400 g Dondakaya (tindora)
    • 1 sliced onion (small)
    • 1 tsp chili powder
    • 1/2 teaspoon turmeric powder
    • 1/2 cup water
    • a pinch of salt (to taste)

coarsely ground powder

  • 100 g coconut (dry)
  • 3–4 garlic cloves (large)
  • a pinch of salt (to taste)


  • Cut dried coconut into pieces, combine with garlic cloves in a grinder or mixer, and crush to a coarse powder. Set aside.
  • Cut both ends of the tindora and discard them first, then slice it into thin slices and keep it ready, discarding the red ones.
  • Preheat the non-stick vessel/kadai with olive oil, then add the sliced onion and fry till translucent and light brown.
  • Add the dondakaya (tindora), stir thoroughly, and cook for 2 to 3 minutes.
  • Add the chilli powder and turmeric, stir well, then add the water and cook until all of the water has been absorbed, closing the lid on medium heat in between sautéing to prevent it from burning.
  • When there is no liquid in the pot but there is still moisture, open the cover and cook until it is dry and a roasted color appears.
  • Because the vegetable (dondakaya) has lost its moisture, it shrinks and roasts nicely, crisp on the outside yet soft on the inside.
  • On the dondakaya (tindora), add 2 tbsp dry coconut and garlic mixture, stir well, cover the lid, and cook for 5 to 8 minutes on low heat.
  • When you’re finished, turn it off.
  • Serve with plain rice and any dal.


  • When the dry coconut mixture is added, leave the lid open and simmer for 2 to 3 minutes on medium heat.
  • You can also cook without using water, but you’ll need to cook on a lower heat (simmer) since the cover leaves moisture behind. When it’s done, remove the cover and continue to simmer until it reaches the desired roasting consistency.
  • Reduce the amount of chilli powder to your liking.


I live in a small town in a city state in southern India. I am a street food restaurant owner. I use only fresh ingredients in my food. I have been doing this for over 8 years and I have built my name in this town. I have a unique food that is loved by my customers. It is a unique and fusion type of food. All my food is homemade. I prepare all my food with love and care. This is my passion.. Read more about dondakaya fry sailus and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.