Dondakaya curry or Ivygourd or tindora curry – A semi dry curry that goes well with roti or plain rice. Ivygourd or dondakaya is commonly used to make chutney or curry in most andhra homes. Most times i make a stir fry / vepudu without the addition of onion or tomatoes, but flavored with coconut and sesame seeds powder. That one goes good with plain rice, sambar or rasam. The curry i am sharing today can be had with chapathi as well.
Ivy gourd is well known for its laxative properties and for its ability to normalize the blood sugar levels. Hence suitable for all including the diabetics. I made this late in the evening for dinner, so do not have step by step pictures.
You may like these dondakaya recipes
Dondakaya vepudu
Dondakaya chutney
Dondakaya curry | Tindora curry recipe | Ivy gourd curry
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams ivy gourd / dondakaya / tindora
- 1 to 1 ½ tbsp oil
- 1 sprig curry leaves
- ½ tsp cumin
- ½ tsp mustard (optional)
- 1 Pinch turmeric
- 1 Pinch hing
- 2 onions medium , finely chopped or sliced
- 1 tomato large ripe , chopped (½ cup pieces)
- ½ to ¾ tsp red chili powder (adjust to suit your taste)
- ¾ tsp garam masala powder or sambar powder (adjust as needed)
- Coriander leaves chopped finely
- Salt as needed
- 2 to 3 tbsp coconut Fresh grated (optional)
Instructions
- Soak ivy gourd in a large pot filled with water. Rinse them well under running water.
- Nip off the edges and chop them to desired size.
- Heat oil in a pan, crackle mustard and cumin.
- Add curry leaves, green chilies and hing.
- When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
- Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
- Add ivy gourd and fry for 2 to 3 mins. Add red chili powder and saute for another minute.
- Cover and cook on a very low flame stirring occasionally to prevent burning.
- When the gourd is half cooked, add garam masala and saute for 2 mins.
- Cover and simmer until cooked. Sprinkle coriander leaves and coconut. Stir well. Serve dondakaya curry with rice or chapathi.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi there, I have tried this recipe and it came out fabulous. I advise that it’s better to steam onions for about 1-2 mins and ivy guard for 4-5mins depending on the quantity in the microwave before adding it to the pan. That way it takes a lil less cooking time and still tastes nutritious. Also adding more tomatoes will also make the recipe tastier on overall.
Hi Vijaya
Thanks for rating the recipe and sharing the details. It will surely help the readers.
Hi Swasthi,, Thanks for the dondakaya curry recipe. I tried it and the curry turned out really good. Dondakaya takes a very long time to cook. So I sprinkled some water after sauting them and covered the pan with a lid. Green chillies are not included in the list of ingredients but shown in the method of preparation. It is stated in the recipe that the qty. indicated serves 25 persons. Please clarify. Thanks.
Thanks for the mention. I will fix it.
Thanks again for trying