There are some vegetables that I really love, but rarely buy from Indian grocery like snake gourd (potlakaya), drum sticks, okra (bendakaya) and ivy gourd (dondakaya) to name a few. Few of them I avoid because they are too expensive and some of them require way too much time to chop. Ivy gourd falls into the second category and I generally don’t buy it unless there I know I will have to chop and make the dish.
So this week, when I took a much needed day off from work, I bought fresh dondakaya from Indian grocery and took my sweet time to thinly slice them and make this curry. My husband loved it, so I’m glad that my time was well spent.
Recipe courtesy of my dear neighbor in India who’s my mom’s best friend and a great cook. She can whip up a variety of dishes that are simple, but at the same time so unique and delicious. I made the dish exactly as aunty would make back home, I’m sure the steps can be consolidated, but I didn’t take the risk since I didn’t want to compromise on the taste that I remember.
Dondakaya Kura (Spicy Ivy Gourd Curry)
- 4 cups Ivy gourd (Dondakaya) - thinly sliced (about 20-25 medium sized)
- 2 Red onions - medium, thinly sliced
- ½ tsp Ginger+garlic paste
- 1 tsp Curry powder (I use my mom's curry powder)
- ½ tsp Turmeric
- to taste Salt
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- Curry leaves - few
- Heat 2tbsp oil in a medium saute pan; add the chopped ivy gourd and turmeric. Mix well; cover and cook on medium-low flame, until the pieces are tender, about 15 minutes.
- In another saute pan, heat 1tbsp oil and add the tempering ingredients. Once the seeds start to splutter, add onions and saute until lightly browned around the edges. Add the ginger+garlic paste and cook for another minute or until it does not smell raw anymore.
- Once the ivy gourd pieces are almost tender, add the sauteed onions, curry powder and salt. Mix well and cook for 3-4 minutes.