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Dondakaya Kura (Spicy Ivy Gourd Curry) Yum
Dondakaya Kura (Spicy Ivy Gourd Curry)
Course side dish
Cuisine andhra
Prep Time
30 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 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
For Tempering:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • Curry leaves – few
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 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
For Tempering:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • Curry leaves – few
Dondakaya Kura (Spicy Ivy Gourd Curry)
Instructions
  1. 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.
  2. 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.
  3. Once the ivy gourd pieces are almost tender, add the sauteed onions, curry powder and salt. Mix well and cook for 3-4 minutes.
Recipe Notes

Serve with steamed white rice and dal. I had ours with some menthi majjiga (fenugreek spiced buttermilk) for a simple lunch.

Lets check out what my fellow marathoners have cooked up for Day 3 of BM# 18.

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