Dondakaya Masala Curry Andhra Style | Ivy gourd Masala Recipe
Dondakaya Masala Curry | Ivy gourd Masala Curry is one of the traditional Andhra Recipes made as a side dish. Learn how to make this recipe with step by step images, tips and a Video.
Usually, Ivy gourd is available in all seasons so it comes under budget. People who like to make a special recipe from this veggie must try this recipe.
Dondakaya is split into four halves so that we can stuff masala paste made of peanuts, coriander seeds, sesame seeds and dry coconut as main ingredients and aromatic spices like cardamom, cloves and cinnamon sticks.
Tips to make perfect Dondakaya Masala Curry:
- While selecting vegetable to choose tender to get a good taste. Also if they are not tender then they might take a bit longer to cook.
- We slit ivy gourd into four halves so that masala can be absorbed.
- While cooking this veggie, we can adopt two methods. One is by stuffing masala paste into veggie and the other is by cooking on low flame with lid covered till they become soft.
- In the first method, there is a chance of getting burnt at the bottom if we do not stir and another point is that when we stir many times legs may tear apart and our recipe may become mushy.
- Our recipe adopts the second method as they are cooked without adding water and on low flame. Even if we stir once or twice, legs do not tear.
- After cooking tindora, clean the pan with little water as there are remains of spices.
- Also, clean the blender with some water and use this water while cooking this recipe.
You might also like to check other recipes:
Mushroom Curry and
How to make Dondakaya Masala Curry:
1. Clean and slit ivy gourd into four halves in such a way that Masala can be inserted into it.
2. Dry roast cinnamon sticks, cloves, green cardamoms and peanuts on low flame.
3. Add coriander seeds, sesame seeds and dry coconut. Roast and transfer to another plate. Let them cool.
4. In a pan add 3 tbsp. oil, add dondakaya, turmeric powder and salt. Mix and cook with lid covered on low flame.
5. Meanwhile put dry roasted spices in a mixer grinder, add green chillies and grind to a coarse powder.
6. Add 1 cup water to the above powder and grind further to make a soft paste.
7. Meanwhile, open the lid and gently mix dondakaya so that bottom doesn’t stick.
8. In a kadai, add 3 tbsp. oil and add mustard seeds, cumin seeds and chana dal.
9. Add onions, ginger garlic paste, curry leaves and tomatoes.
10. Mix and cook for a while with lid covered till tomatoes turn soft.
11. Add spice paste and mix. Add ½ tbsp. salt (as per your taste) and a pinch of turmeric powder.
12. Pour 1 glass water (grinder bowl cleaned water), red chilli powder and mix well.
13. Put cooked dondakaya masala in gravy mix. Add some water to the pan and put that water.
14. Put a lid and cook further till you get a thick gravy. Add 1 tbsp. coriander leaves and mix well.
15. Serve ivy gourd Masala curry hot accompanied with steam rice or with chapatti.
