Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry

25 mins Veg Curries

Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry- Want to turn the daily Curry into a special one? Then try this Andhra Style “Ivy Gourd Curry’. Here is a detailed recipe with images and a video.

The Curry, Fry and Chutney we make with Ivy Gourd are familiar to everyone. But this is a different kind of recipe and tastes so good that you would want to make it every day.

There is no need for either Onions or Garlic for this Gourd Curry. I have not used them as they do not go very well with this recipe. But if you feel they are a must, then you could add them. More than anything else, this Curry can be made in an instant.

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Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry

Tips

Ivy Gourd:

  1. Ivy Gourds should be tender for the Curry to taste good.

  2. Ivy Gourds should be cooked in a pressure cooker on a high flame and with just one whistle. Then switch off the stove, or the pieces become too soft and shapeless.

Raw Coconut:

  1. Raw Coconut Spice adds excellent taste to this Ivy Gourd Curry. Dry, desiccated Coconut does not taste that good.

Jaggery:

  1. The little bit of Jaggery that we add at the very end balances the Salt, Sour and Sweet tastes and gives a uniform taste. But skip if you don’t like it.

Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry - Recipe Video

Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry

Lunch box Recipe | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 6

Ingredients

  • 300 gms Tender Ivy Gourd pieces (Long, thin sliced)
  • Salt
  • 1/4 tsp Turmeric
  • Water – sufficient to immerse the vegetable pieces
  • For Coconut Spice
  • 1 tsp Mustard Seeds
  • 1 tbsp Black Gram
  • 1 tbsp Raw Bengal Gram
  • 1 tsp Cumin Seeds
  • 7 - 8 Red Chillies
  • Raw Coconut – half
  • For Curry
  • 2 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1 Sprig Curry leaves
  • 1/2 cup Tamarind Juice (125 ml)
  • Salt – to taste
  • Jaggery – a little

Instructions

  1. Put the long, thin sliced pieces of tender Ivy Gourd, add Salt and Turmeric and pour water enough to immerse the pieces. Cook to one whistle on a high flame and remove.
  2. Add the ingredients for Coconut Spice one by one to the pan. Start with Mustard Seeds and add Raw Coconut at the end and fry. Once it is cool, grind the mixture into a powder
  3. Heat oil, add Mustard Seeds, Curry leaves and fry.
  4. Add the coarse Coconut Spice Powder, add Tamarind Juice and cook until the oil separates.
  5. Once the oil separates, add the cooked Ivy Gourd pieces, straining the water, and cook slowly in Tamarind Juice for 4-5 minutes.
  6. Add some Jaggery, mix and remove.

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Tindora Curry recipe | Dondakaya curry | Best Curry for Roti & Chapati | How to make Dondakayya Curry