Dondakaya Magaya Pachadi | Ivy Gourd with Dry Mango Thokku


Dondakaya –  10 or 12, tender
Magaya or Magai – 3 tbsp.
Green chillies – 2, slit
Boiling water –  ¼ cup
Mustard seeds – 1 tsp.
Oil –  1 tsp.
Onion – few slices (optional)


  1. Wash and cut the dondakaya into 4 pieces lengthwise. Dry them and keep aside.
  2. In a vessel, take the magaya and mix it smoothly. Add some boiling water to it and mix well.
  3. Now add the dondakaya pieces and green chillies to it and stir well.
  4. Do the tempering with oil and mustard seeds and add it to this mix.
  5. Keep aside for a few hours at least so that the dondakaya pieces get pickled well and it gets a nice tangy taste.
  6. You can also add in a few sliced onions to give the dish an extra punch of taste and crunch.
pickled ivy gourd | tindora in mango pickle
pickled ivy gourd | tindora in mango pickle

For more recipes with Dondakaya/Tendli/Tindora/Ivy Gourd, click here…

a. Dondakaya Onion Tomato Masala
b. Dondakaya Ullikaram
c. Dondakaya Pachadi
d. Tindora Chutney
e. Whole Ivy Gourd Fry
f. Dondakaya Kothimeera Kura
g. Dondakaya Onion Fry
h. Dondakaya Peanut Chutney

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