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    Home » By Ingredient » Flour » Gram Flour

    Published: Apr 5, 2016 · Modified: Apr 29, 2023 by Usha Rao

    Dondakaya Barada ~ Ivy Gourd Gram Flour Curry

    An year or two ago I saw a Telugu cookery show video on youtube which featured Telangana specials. Both the recipes on that video were new to me and I never heard of those two dishes before. One of those recipes was dondakaya barada. Few weeks ago one of my friends posted capsicum barada recipe on one of the social media networks and that is when I realized barada is nothing but a vegetable stir fry sprinkled with some gram flour. This capsicum barada that my friend posted was similar to bell pepper gram flour koora I make.

    Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines,  Dondakaya Besan Curry, Ivy Gourd Besan Curry, Dondakaya Barada, Tindora Besan Subzi, Tindora Subzi,

    Exif: ISO 160, Aperture f/4, Shutter 1/30 sec with 50mm and processed in Lightroom

    That is when I did a search on barada and found any curry cooked with a vegetable and gram flour is called barada, which I was unaware. Any vegetable including leafy vegetables are used for this preparation. Some of the vegetables used are beans, dondakaya, capsicum~bell pepper, aalugadda ~ potato, thotakura ~ amaranth leaves and coriander leaves. I also came across a few blogs which mentioned barada is a popular preparation in Karimnagar district of Telangana, where I hail from. That was news to me and learnt something new. I never heard of that name until I saw the video mentioned above, though we do make capsicum gram flour koora. Keeping that in mind, I wanted to make a barada recipe for this BM, as I am featuring Telangana food in this Journey Through Regional cuisines.

    Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines,  Dondakaya Besan Curry, Ivy Gourd Besan Curry, Tindora Besan Subzi, Tindora Subzi, Dondakaya Barada,

    Exif: ISO 160, Aperture f/4, Shutter 1/30 sec 50mm prime lens and processed in Lightroom

    I made this barada to our liking and also used less gram flour than most of the online recipes called for. Some recipes called for using equal quantities of dondakaya and gram flour and some called for using 1:2 gram flour to dondakaya in weight. I felt that was way too much of gram flour. I used 3 tbsp, about ¼ cup which tasted fine but would not mind using a little less.

    Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines,  Dondakaya Besan Curry, Ivy Gourd Besan Curry, Dondakaya Barada, Tindora Besan Subzi, Tindora Subzi,

    Exif: ISO 160, Aperture f/2.8, Shutter 1/50 sec with 50mm lens and processed in Lightroom

    The dish I initially listed down for D was dalcha or dappalam. Dalcha is a stew prepared with chana dal and mutton, and was my first choice for letter 'D'. It was a common preparation at my paternal grandmother’s place and it never occurred to me that it is adapted from Hyderabad cuisine. Once I narrowed my theme to only Telugu dishes, I had to change it. I vaguely remember dappalam prepared when I was young but couldn't recollect the look and taste of it. I was unsure if we would like it and that is when I remembered dondakaya barada when a friend posted capsicum barada recipe on one of the social media.

    Here are a few vegetables, fruits, ingredients and dishes starting with D.
    Vegetables:
    Dondakaya - Tindora (Hindi) ~ Ivy Gourd
    Dosakaya - Cucumber and Melon Cucumber/Lemon Cucumber are called dosakaya in Telugu
    Fruits:
    Daanimmakaya - Anaar (Hindi) ~ Pomegranate
    Draksha Pandlu - Angoor (Hindi) ~ Grapes
    Spices:
    Dhaniyalu - Dhaniya (Hindi) ~ Coriander seeds
    Dasinchekka / Dalchina Chekka - Dalchini (Hindi) ~ Cinnamon Sticks
    Dishes:
    Dondakaya Koora, dondakaya pachadi, dondakaya masala, dosakaya pappu, dosakaya pachadi, dappalam, danchi golichina makkalu (a saute of crushed fresh corn, which is similar to bhutte ka kees), daddojanam (tempered yogurt rice)

    Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines,  Dondakaya Besan Curry, Ivy Gourd Besan Curry, Dondakaya Barada, Tindora Besan Subzi, Tindora Subzi,

    Exif: ISO 160, Aperture f/2.8, Shutter 1/40 sec with 50mm prime lens and processed in Lightroom

    Total Time: 25 - 30 minutes
    Preparation: 10 minutes
    Cooking Time: 15 - 20 minutes
    Serves: 2 - 3

    Ingredients:

    • 3 tbsp. Oil
    • ¼ teaspoon Cumin Seeds (opt. I did not use)
    • ⅛ tsp. Mustard Seeds (opt. I did not use)
    • 4-6 Curry Leaves
    • 4 Green Chilies, cut into two
    • ¼ cup chopped Onion
    • 1 tsp. Ginger Garlic Paste (opt)
    • ½ tsp. Coriander Powder
    • ¾ - 1 tsp. Chili Powder
    • ¾ - 1 tsp. Salt (adjust to taste)
    • 350 grams (about 40) Dondakaya ~ Ivy Gourd ~ Tindora, sliced
    • 3 tbsp. Senagapindi ~ Gram Flour ~ Besan< /li>
    • Coriander Leaves for garnish

    Preparation:

    • Wash, cut the tips and slice dondakaya into circles.
    • Heat oil in a pan, add cumin & mustard seeds and let the seeds splutter.
    • Add curry leaves, green chilies and let chilies change color.
    • Add chopped onions saute until soft.
    • Add ginger garlic paste and cook until raw smell is gone.
    • Add coriander powder, chili powder, salt, turmeric powder and mix well.
    • Add sliced dondakaya, stir until spices coat the vegetable, cover and cook on medium - medium high flame until dondakaya is soft. Keep stirring in between for even cooking.
    • Once the vegetables is cooked, remove the cover, add gram flour and mix until flour coats the vegetable slices.
    • Reduce the flame to medium low and saute for 3-5 minutes until flour is roasted.
    • Sprinkle coriander leaves, stir and transfer to a serving bowl.
    • Serve it with rice or roti.

    Note:

    • Oil - Gram flour absorbs lot of oil. When cooking dondakaya one might feel 3 tablespoon of oil is too much, but trust me, once you add gram flour the curry will get dry.
    • Gram Flour - I used 3 tablespoon of flour and I felt it would have tasted fine even if I added a tablespoon less. If you wish to have some masala like texture to the curry, please use 3 tbsp, else a little less.

    This day in 2011: Sausage White Beans and Kale Soup
    This day in 2014: Chila from Chhattisgarh
    Events: This post also goes to A-Z Challenge for day 4, letter 'D'.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

    So far in this A-Z Journey Through Telangana Cuisine,
    A for Attu Tunukala Koora
    B for Biyyapattlu
    C for Chegodi

    [inlinkz_linkup id=601037 mode=1]

    More A-Z Series Telangana Cuisine

    • Journey Through Regional Cuisine, Journey Through Telangana Cuisine, Blogging Marathon,
      Recap of A-Z Telangana Cuisine - BM # 63
    • Bowl of zucchini pachadi.
      Zucchini Pachadi ~ Indian Zucchini Chutney
    • Rava Laddu, Endu Kobbari Rava Laddu, Kobbari Rava Laddu, Coconut Rava Laddu, Sooji Laddu, Indian Laddu, Indian Sweet, Telugu Food, Telangana Food, Blogging Marathon, Journey Through Regional Cuisines,
      Yendu Kobbari Rava Laddu ~ Dry Coconut Rava Laddu
    • Extra Spicy Chicken Curry, Spicy Kodi Koora, Golichina Kodi Koora, Colichina Chicken Koora, Chicken Fry Curry, Murgh Curry, Bhuna Murgh, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine
      Xtra Spicy Golichina Kodi Koora ~ Xtra Spicy Chicken Curry

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    1. VEENA KRISHNAKUMAR says

      May 01, 2016 at 9:34 am

      This looks so good Usha. So crispy. I am bookmarking this

      Reply
    2. pradnya says

      April 17, 2016 at 12:01 pm

      we call this peeth perleli bhaaji...we use any vegetable for this method...but i ever knew about tendli being used for it...will try, loved the pictures...

      Reply
    3. ruchi indu says

      April 13, 2016 at 12:45 pm

      The complete setup looks very nice. I have heard many veggies cooked with gram flour but havent tried any of those... need to try..

      Reply
    4. Mireille Roc (@ChefMireille) says

      April 10, 2016 at 8:34 pm

      I think I would prefer your version with less gram flour

      Reply
    5. Vaishali Sabnani says

      April 08, 2016 at 3:51 am

      i love the complete set up on the table, can I invite myself for lunch ? Seriously, jokes apart the ivy gourd looks absolutely stunning, would love to enjoy it.

      Reply
    6. harini says

      April 06, 2016 at 4:40 pm

      That is a super flavorful stir fry and I am sure the gram flour adds the special touch.

      Reply
    7. Suma Gandlur says

      April 05, 2016 at 6:31 pm

      To be honest, I am not at all familiar with Telangana cuisine though I had a few friends from the region a few years back. It had never occurred to me to ask them for their specials. I have never heard about the barada though my mother uses besan for all her vegetables ranging from cucumber to eggplants. I love the addition of besan to dondakaaya.

      Reply
    8. Smruti | Herbivore Cucina says

      April 05, 2016 at 6:27 pm

      Interesting dish and clicks Usha. I make a lot of vegetables with gram flour, never bothered about the vocab. Good to know!

      Reply
    9. Nalini says

      April 05, 2016 at 5:24 pm

      Sounds new to me,bookmarked.As Priya said it's more like Zunka recipe..Beautifully captured.

      Reply
    10. cookingwithsapana says

      April 05, 2016 at 2:19 pm

      You have presented ivy gourd so beautifully.Love the set up and presentation.I like those cute dummy garlic and tomato too and that handi of rice ,omg,killer.

      Reply
    11. srividhya says

      April 05, 2016 at 11:50 am

      I have dondakaya at home chopped lengthwise.. I know that doesn't matter. Gonna try it tonight. awesome share.

      Reply
    12. Pavani says

      April 05, 2016 at 10:25 am

      I ate barada once at my cousin's place and she made with dosakaya. I make dishes with besan and vegetable but didn't know they were called 'barada' 🙂 Your dondakaya barada looks yummy.

      Reply
    13. Sandhya Ramakrishnan says

      April 05, 2016 at 10:10 am

      The clicks are awesome Usha! I am leaning closer and closer to buying a prime lens 🙂 We love ivy gourd and this is a good variation for me to try with that vegetable.

      Reply
    14. PJ says

      April 05, 2016 at 9:55 am

      Love all your props Usha. Everything looks so good and appetizing..I never buy this veggie.Guess you have tempted me now...

      Reply
    15. Priya Srinivasan says

      April 05, 2016 at 9:12 am

      Sounds like zunka!! So beautifully presented, love the whole setup!!! I too made something with fonda dondakaya! !!?

      Reply
    16. Padma Rekha says

      April 05, 2016 at 8:37 am

      I made alugadda barada for my telangana thali Usha. this dondakaya barada looks so tempting..

      Reply
    17. Amara says

      April 05, 2016 at 8:36 am

      I make the same with capsicum but never with dondakaya. Will have to try it soon Usha, the dish looks really yummy:)

      Reply
    18. Srivalli says

      April 05, 2016 at 8:00 am

      How nice to know about a dish thats new from our own native right...the pictures look amazing, I liked that blurred effect, do share your ISO setting for these pictures Usha

      Reply
      • MySpicyKitchen says

        April 05, 2016 at 10:06 am

        Updated the post with the settings, Valli. For the last two images where blurred effect is visible, I used aperture f/2.8

        Reply
    19. Kalyani says

      April 05, 2016 at 7:38 am

      Looks inviting ! Would be delicious with curd rice or rasam rice ! Bookmarking to try it, Usha 🙂

      Reply
    20. gayathriraani says

      April 05, 2016 at 7:36 am

      Cooking veggies with gram flour is new to me. I used to sprinkle a teaspoon or two in roasts but adding in tablespoons is something interesting. They look so crisp and tempting..

      Reply
    21. Priya Suresh says

      April 05, 2016 at 3:20 am

      Sounds almost like Zunka, how crispy they looks, would love to give a try to this dondakaya barada very soon.

      Reply

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