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Dondakaya Curry
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Homestyle Dondakaya Curry (Andhra Tindora Tomato Kura)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A comforting South Indian everyday curry made with tender ivy gourd (tindora), ripe tomatoes, onions, and traditional spices.

Course: Main Course, Side Dish
Cuisine: Andhra, South Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: andhra dondakaya kura, Dondakaya Curry, ivy gourd recipe, Tindora Curry
Servings: 4
Calories: 150 kcal
Author: Uppada Lakshmi
Ingredients
  • Dondakaya/ Tindora – 1 large bowl 250 gms.
  • Oil – 3 tbsp.
  • Mustard seeds – ¼ tbsp.
  • Cumin seeds – ½ tbsp.
  • Chana dal – ½ tbsp.
  • Moong dal – ½ tbsp.
  • Garlic cloves – 12 No.
  • Onions- ½ bowl
  • Curry leaves – 2 tbsp.
  • Turmeric powder – ½ tbsp.
  • Salt – 1 tbsp.
  • Tomatoes – 1 cup
  • Red chilli powder – ½ tbsp.
  • Coriander leaves – 2 tbsp.
  • Water – 1 glass
  • Coriander powder – ½ tbsp.
Instructions
  1. Heat Oil & Temper: Heat 2 tbsp oil in a pan; add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1 tsp chana dal.
  2. Add Aromatics: Add 1 tsp moong dal, 5–6 crushed garlic cloves, sliced onions, and curry leaves. Saute until onions turn translucent and lentils turn light golden.
  3. Add Tindora: Put finely sliced tindora into the pan, sprinkle 1/4 tsp turmeric powder and 1 tsp salt. Mix well.
  4. Cover & Soften: Close the lid and cook on medium flame for 8–10 minutes, stirring occasionally, till the tindora turns soft.
  5. Add Tomatoes: Add sliced tomatoes, mix, and cook further with the lid covered for 2 minutes.
  6. Simmer with Spices: Sprinkle 1 to 1.5 tsp red chilli powder and add 1 glass full of water. Mix and cook for a minute or two with the lid covered.
  7. Garnish & Serve: Add 1 tsp coriander powder and 2 tbsp chopped coriander leaves. Mix well, remove from heat, and serve dondakaya curry hot.
Recipe Notes

  • Discard any ivy gourds with bright red pulp or dark seeds before slicing.

  • Adjust water slightly based on whether you want a semi-dry coating (iguru) or a looser curry for rice.

Storage

  • Keep refrigerated in a sealed container for up to 3 days. Reheat on the stovetop with a small splash of water.