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Dondakaya Masala Curry
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Dondakaya Masala Curry | Ivy gourd Masala Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Dondakaya MasalaCurry | Ivy gourd Masala Curry is one of the traditional Andhra Recipes made as a side dish. Learn how to make this recipe with step by step images, tips and a video.

Course: Side Dish
Cuisine: Andhra
Keyword: Dondakaya Masala
Servings: 4
Calories: 520 kcal
Author: Uppada Lakshmi
Ingredients
  • Dondakaya/ ivy gourd/ tindora – 250 gms.
  • Cinnamon sticks – 3 No.
  • Cloves – 4 No.
  • Green cardamoms – 2 No.
  • Peanuts – 2 tbsp.
  • Coriander seeds – 2 tbsp.
  • Sesame seeds – 2 tbsp.
  • Dry coconut – ¼ cup
  • Oil – 6 tbsp.
  • Turmeric powder – ½ tbsp.
  • Salt – 1 ½ tbsp.
  • Green chillies – 6 No.
  • Mustard seeds – ¼ tbsp.
  • Cumin seeds – ½ tbsp.
  • Chana dal – ½ tbsp.
  • Onions – 2 cup
  • Ginger garlic paste – 1 tbsp.
  • Curry leaves – 1 tbsp.
  • Tomatoes – 1 cup
  • Water – 1 glass
Instructions
  1. Clean tindora with salt water or with plenty of water and remove chemical sprays.
  2. Slit ivy gourd into four halves making sure that legs do not tear apart.
  3. At this point, we can stuff masala paste or keep it aside to cook separately.
  4. Let’s now prepare masala paste. Dry roast spices independently till we observe their independent aroma or else add one by one.
  5. In a pan dry roast cinnamon sticks, peanuts, coriander seeds, green cardamom, dry coconut and sesame seeds.
  6. Transfer to a wide plate and let them cool to make a paste.
  7. Heat little oil in a pan and put tindora, sprinkle little salt and turmeric powder.
  8. Mix and cover the pan with a lid and cook tindora on low flame. Stir occasionally so that it doesn’t get burnt.
  9. By this time above roasted spices might get cooled, add them to a blender and run for a second.
  10. Once it turns coarse powder add green chilies, little water and grind to a soft paste.
  11. Add little oil to a kadai and add chana dal, mustard and cumin seeds. Saute and add onion pieces.
  12. Put ginger garlic paste and sauté till its raw flavor is cooked.
  13. Add curry leaves and tomatoes. Mix and cook for two to five minutes till tomatoes turn soft.
  14. Put above paste and mix. Sprinkle a pinch of turmeric powder and a little salt (as per your taste).
  15. Pour required water (as per the quantity of gravy you need but 1 glass gives good flavor).
  16. Sprinkle red chilli powder and add cooked dondakaya in masala mix.
  17. As mentioned in the above tips add pan cleaned water to get gravy.
  18. Cook for five minutes till gravy thickens by placing a lid.
  19. Garnish Dondakaya Masala Curry | Ivy gourd Masala Curry with coriander leaves and serve hot with chapati or steamed rice.

Recipe Video