Dondakaya Avakaya | Andhra Ivy Gourd Pickle

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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.

Dondakaya Avakaya | Tindora Achar: This is Ivy Gourd pickled is mustard and red chilli powder
Dondakaya Avakaya | Tindora Achar | Ivy Gourd Pickle

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 Tondi 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

  1. Dondakaya, Ivy Gourd, Tendli, Tindora – 100 gms
  2. Spices 
    1. Mustard Seeds – 2 tsp
    2. Fenugreek Seeds – 1/4 tsp
    3. Red Chilli Powder – 3 tsp
    4. Turmeric – 1/4 tsp
  3. Other Ingredients
    1. Oil – 6 tsp
    2. Mustard Seeds – 1/2 tsp
    3. Asafoetida – 1 Large Pinch
    4. Curry Leaves – 4 to 6
    5. Salt – 1/2 tsp

Method to Make Dondakaya Avakaya | Tindora Achar

  1. Getting the Dondakaya Ready
    1. Wash the ivy gourd well and wipe it clean.
    2. 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.

    3. Cut the ends off the ivy gourds.
    4. Cut the ivy gourds vertically  into thin strips. I cut each piece into about 6 vertically strips.
  2. Getting the Spice Powder
    1. In a ladle, over medium flame, dry roast the fenugreek seeds till they start to change colour and become aromatic.
    2. Grind the mustard seeds and roasted fenugreek seeds together to a coarse powder.
  3. Making the Dondakaya Avakaya
    1. In a kadhai or wok, over medium, heat 1 tsp of oil.
    2. Add the cut gourd and stir-fry till the pieces soften a bit and just start to change in colour.
    3. Transfer the fried vegetable to a plate and set aside to cool.
    4. In the kadhai, heat the remaining oil.
    5. Add mustard seeds and wait till the splutter.
    6. Turn off the heat, and immediately add curry leaves and asafoetida.
    7. Let the oil cool.
    8. Add chilli powder, mustard+fenugreek powder, turmeric, and salt.
    9. Mix well.
    10. Add the fried ivy gourd pieces, and mix well.
  4. Let the Dondakaya Avakaya rest overnight.
  5. 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.
Tindora Achar | Dondakaya Avakaya | Tendli Che Lonche
Tindora Achar | Dondakaya Avakaya | Tendli Che Lonche

Dondakaya Avakaya | Andhra Tindora Achar | Ivy Gourd Pickle

Aruna
In Andhra, we make pickles with a range of vegetables, and this Dondakaya Avakaya is a perfect example of Andhra’s legendary pickling tradition. Do try it, and I assure you will love it.
0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Course Accompaniment, Pickle
Cuisine Andhra Pradesh, Indian, South Indian, Telangana
Servings 4 People
Ingredients
  
  • 100 gms Dondakaya, Ivy Gourd, Tendli, Tindora
Spices
  • 2 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 3 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
Other Ingredients
  • 6 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 4 to 6 Curry Leaves
  • 1 Pinch Asafoetida
  • 1/2 tsp Salt
Instructions
 
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.
Making 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.
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.
Ways 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.
Keyword Dondakaya Avakaya, Ivy Gourd Pickle, Tendli Che Lonche, Tindora Achar
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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