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Dondakaya Kura (Spicy Ivy Gourd Curry)

Pavani
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine andhra
Servings 34 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

Instructions
 

  • 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.

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.