Well, when in doubt make a pickle (or uragaya as we call it in Telugu) and you will always be a winner; I think this is the undeclared motto of Andhra food. 😀 😀 So this month when I had to cook with Ivy Gourd, I chose to make this delicious Andhra Ivy Gourd Pickle that we call Dondakaya Avakaya.
This month in the A-to-Z Challenge, we have to cook with an ingredient whose English name begins with I. We discovered that the range of ingredients were limited and while I toyed with Irish Cream for a while, I finally chose Ivy Gourd in honour of the ongoing festive season.
Called Dondakaya in Telugu, Tindora in Hindi, and Tendli in Marathi, this vegetable is quite popular in my home and so I have quite a few recipes already on the blog including Dondakaya Menthi Podi Kura, Maharashtrian Tondli Bhat, Dondakaya Pachadi | Andhra Ivy Gourd Chutney, and more. So I decided to make Dondakaya Avakaya, a pickle with ivy gourd.
See what my fellow participants in this challenge cooked by clicking the image below.
Recipe for Dondakaya Avakaya | Tindora Achar | Ivy Gourd Pickle
Serves: 4 to 6
Time: 30 mins
Ingredients
- Dondakaya, Ivy Gourd, Tendli, Tindora – 100 gms
- Spices
- Mustard Seeds – 2 tsp
- Fenugreek Seeds – 1/4 tsp
- Red Chilli Powder – 3 tsp
- Turmeric – 1/4 tsp
- Other Ingredients
- Oil – 6 tsp
- Mustard Seeds – 1/2 tsp
- Asafoetida – 1 Large Pinch
- Curry Leaves – 4 to 6
- Salt – 1/2 tsp
Method to Make Dondakaya Avakaya | Tindora Achar
- Getting the Dondakaya Ready
- Wash the ivy gourd well and wipe it clean.
- Air-dry the gourds by spreading them on a cotton cloth for about 1 hour. This is an optional step but one I follow to increase the life of the pickle.
- Cut the ends off the ivy gourds.
- Cut the ivy gourds vertically into thin strips. I cut each piece into about 6 vertically strips.
- Getting the Spice Powder
- In a ladle, over medium flame, dry roast the fenugreek seeds till they start to change colour and become aromatic.
- Grind the mustard seeds and roasted fenugreek seeds together to a coarse powder.
- In a ladle, over medium flame, dry roast the fenugreek seeds till they start to change colour and become aromatic.
- Making the Dondakaya Avakaya
- In a kadhai or wok, over medium, heat 1 tsp of oil.
- Add the cut gourd and stir-fry till the pieces soften a bit and just start to change in colour.
- Transfer the fried vegetable to a plate and set aside to cool.
- In the kadhai, heat the remaining oil.
- Add mustard seeds and wait till the splutter.
- Turn off the heat, and immediately add curry leaves and asafoetida.
- Let the oil cool.
- Add chilli powder, mustard+fenugreek powder, turmeric, and salt.
- Mix well.
- Add the fried ivy gourd pieces, and mix well.
- Let the Dondakaya Avakaya rest overnight.
- Way to Enjoy Dondakaya Avakaya | Tindora Achar
- Mix with hot steamed rice topped with sesame oil.
- Serve as a die to dal rice or dahi rice.
Dondakaya Avakaya | Andhra Tindora Achar | Ivy Gourd Pickle
Ingredients
- 100 gms Dondakaya, Ivy Gourd, Tendli, Tindora
- 2 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 3 tsp Red Chilli Powder
- 1/4 tsp Turmeric
- 6 tsp Oil
- 1/2 tsp Mustard Seeds
- 4 to 6 Curry Leaves
- 1 Pinch Asafoetida
- 1/2 tsp Salt
Instructions
- Wash the ivy gourd well and wipe it clean.
- Air-dry the gourds by spreading them on a cotton cloth for about 1 hour. This is an optional step but one I follow to increase the life of the pickle.
- Cut the ends off the ivy gourds.
- Cut the ivy gourds vertically into thin strips. I cut each piece into about 6 vertically strips.
- In a ladle, over medium flame, dry roast the fenugreek seeds till they start to change colour and become aromatic.
- Grind the mustard seeds and roasted fenugreek seeds together to a coarse powder.
- In a kadhai or wok, over medium, heat 1 tsp of oil.
- Add the cut gourd and stir-fry till the pieces soften a bit and just start to change in colour.
- Transfer the fried vegetable to a plate and set aside to cool.
- In the kadhai, heat the remaining oil.
- Add mustard seeds and wait till the splutter.
- Turn off the heat, and immediately add curry leaves and asafoetida.
- Let the oil cool.
- Add chilli powder, mustard+fenugreek powder, turmeric, and salt.
- Mix well.
- Add the fried ivy gourd pieces, and mix well.
- Let the Dondakaya Avakaya rest overnight.
- Mix with hot steamed rice topped with sesame oil.
- Serve as a die to dal rice or dahi rice.
This is so tempting. I will surely make it. How long can itstay in the refrigerator ?
Hi,
As of now 4 days outside and perfectly fine. In the fridge should stay for over 23 weeks.
Hi,
As of now 4 days outside and perfectly fine. In the fridge should stay for over 2 or 3 weeks.
Never heard of an ivy gourd pickle but it certainly looks tempting and irresistible. Trying this recipe tonight as I have some of the gourd lying in the fridge. Thanks for this share Aruna .
Hi Aruna!
Thank you for the wonderful recipe. Tempted to try it.
One quick question, pls let me know if there is any specific oil to be used for the pickle ? Like mustard oil or sesame oil or groundnut oil or sunflower oil in general?
Regards,
Ranjitha
Thank you for the kind words. Sesame oil is what is traditionally used.
And do try it; it is delicious.
Love the colour of the pickle.Drooling… I have not thought abt making pickle with ivy gourd. ! I am a big fan of pickles and eat it not only with curd rice but also with sambar and rasam saadham. Since avakkai is one of my fav, I am going to make this soon. I can mix this pickle with rice and it ll be enuf for me.
You. Have that right, Niranjana. Mix with hot rice and ghee, and you are set.
Thanks much 🙂 will definitely try this. You’ve given me a wonderful way to include tondekayi/dondakaya in our food 🙂
Do try the Dondakaya Pachadi also
This reminds me of a beautiful tendli pickle Amma used to make. It’s been years since I had that. Your pickle looks almost like that, fiery and super flavourful. I’m so going to try this out some time soon 🙂
Lip smacking Pickle ?
It is indeed. Thank you 🙂
There are a lot of collections in your post which helps my son to cook he is studying in university your blog will help him to cook, and I am also going to try some sweets for Diwali Thank you so much for this post it’s nice.
Love this version of your pickle too and with so less ingredients. Loving the fiery dark red colour it has got. I understand this needs to be finished within 10-15 days as it is made of tondli, if you can guide please. Thank you
In tamil also, pickles are called “oorgai” .. this pickle is so inviting, and we are blessed to get Tendli thru the year… will definitely make a batch , ARuna ! Else, next time u make it, call me over :p
Love avakkai and such a wonderful idea to use ivy gourd instead. A must try for me! Making this with my next batch of thondakkai!
Making this soon 🙂 Love avakai and never thought we could make my favorite avakai with it! Next batch for sure!
That is such a fabulous recipe. Love the spice mix that you have used for the pickle. Ivy gourd is one of our favorite and this is a wonderful recipe to make with it.
One just can’t help but salivate over the pickle as its so fiery red and attractive. Next time I make ivy gourd pickle will try cooking them first. Can imagine how it would taste with some khichdi…making me feel hungry!
Wow!! What a beautiful color n what a amazing choice for the letter I. The pickle with ivy gourd looks awesome. In fact I want to buy some tondli just so I can make the pickle.
When in doubt, always make pickle – I love the funda especially if it turns out as delicious as this gorgeous fiery looking pickle which tingles my taste buds immensely. All I can think of is hot rice, sesame oil and a tablespoon of this pickle, life is set!
Love pickle and this is such a wonderful idea to use ivy gourd here. What a lovely color of this pickle. Really a much lip smacking treat aruna
Thank you…. This Ivy Gourd Pickle is very delicious. 🙂
This is looking absolutely delicious…such a beautiful color..perfect pickle to enjoy with any meal..?
Ivy gourd pickle looks mouthwatering. Loved the colour. I would love to have it with khichdi or dal chawal. Can’t wait to try it.
Thank you. It is a delicious pickle.
Love such quick pickle recipes.. I make it in a different way. Your version is lip smacking.. all I need is some hot dal chawal to go with it!!
Thank you. Yes, Dal-Chawal with ghee on top is what this Ivy Gourd pickle needs. We also have this Dondakaya Avakai by mixing it in rice with sesame oil.
When i saw your post i couldnt help thibking, there is nothing better in the pickle world than avakkai. Well as i read your post, i may place this quite very close up there too.
Now to questions, will this have a long shelflife?
Ps love the colour of the pickle
Many years ago i tasted this at Visakhapatnam. Thanks to you made this 2 days ago. So easy and tasty!
Thank you for letting me know that you tried it. Happy to hear that you liked it. I hope you try other recipes too. The Kakarakaya Avakaya is also good. 🙂