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| Dondakaya Masala Curry |
Dondakaya Masala Curry| Tindora Masala Curry|Ivy
Gourd Masala
Ivy Gourd (Tindora
or Dondakaya) Masala is a rich gravy
dish which is made of groundnuts, sesame seeds & fresh flavourful
Indian spices. Since I have used peanut or shenga in the masala,
this masala curry has a nice creamy & nutty taste. This goes
well with roti or phulka, rice.
Ivy gourd is known by different names in different
regions of India like tindora (Hindi), dondakaya (Telugu), kovakka (Malayalam),
kovakkai (Tamil), thondekai (kannada), tendli (Marathi), kundru (Oria) and
kundli (assamese).
It is spicy and crunchy making
it a delicious side dishes for the meal. Ivy gourd is known for its
nutritional value.
If you are looking for more curry recipes
for chapathi or rotti then do check this curry section
In this post I have explained the Ivy
Gourd (Tindora or Dondakaya) Masala recipe with detailed step by step pictures
below.
Ingredients for Dondakaya Masala Curry:
- Dondakaya/ ivy gourds – approx. 250 grams
- Onion – 1
- Tomato - 1
- Green chilli - 2
- Capsicum
- Ginger garlic paste
- Red chilli – 2 pieces
- Peanuts / Groundnuts – 2 spoons
- Coriander seeds – 1 spoon
- Sesame seeds – 1 spoon
- Cumin seeds / Jeera – 1 spoon
- Cardamom – 2 pieces
- Clove / Laung – 2 pieces
- Oil
- Water
- Salt – as per taste
- Turmeric
- For tempering: jeera, mustard seeds, urad dal, curry leaves and red chilli.
kunduru/ dondakayalu/ tindora should be cut as + slit in a vertical
manner.
Preparation of Dondakaya Masala Curry:
1. Dry roast Peanuts, Coriander seeds, Cumin seeds, Cardamom,
Clove, Red chilli and Sesame seeds in a kadai for around 1 or 2 mins.
Peanuts take some time to get roasted so best method is
to roast peanuts first and then add the remaining ingredients to it one by one,
and Sesame seeds should be added at the last as it takes very less time to get
roasted.
After done transfer it into a plate and allow it to cool
down.
2. Making of Masala for Dondakaya Masala Curry: After the roasted ingredients gets cool down add all
of them to the mixer grinder and grind in a powder form, add ginger garlic to
it and grind it again.
Take this masala mixture into a bowl.
3.
Now take a kadai , heat 3 spoons of oil to which add jeera, mustard seeds ,urad
dal and red chilli & curry leaves for tempering.
4.
Add green chilli and capsicum along with the onion slice to it and saute for 3-4
minutes.
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| Tempering for Dondakaya Masala |
5. Now add the Ivy Gourd to it.
6. After few
minutes, season with salt & turmeric and let it cook further for another 5
minutes with the lid on it.
7. To that add tomato and cook for couple of more
minutes.
8. Now time to transfer the contents of kadai into the
pressure cooker. On that add the required amount of masala mixture which we
have prepared on top of it and add the sufficient amount of water till the
level of the contents.
9. Close the
pressure cooker lid. Keep flame on low to medium. Wait for 1-2 whistles. Then
turn off the stove.
10. When pressure completely reduces out remove the lid.
Now adjust salt & chilli powder.
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| Dondakaya Masala Curry | Ivy Gourd (Tindora) Masala |
11. Take the curry in a kadai and cook for around 2-3
minutes till the oil floats on the curry. Keep stirring occasionally to avoid
the curry to sticking to the pan.
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| Dondakaya Masala Curry | Ivy Gourd (Tindora) Masala |
Garnish with chopped coriander leaves. Now curry is ready
to serve.
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| Dondakaya Masala Curry | Ivy Gourd (Tindora) Masala |
Serving Ideas of Dondakaya Masala Curry | Ivy Gourd (Tindora) Masala:
Serve the tindora masala with hot steaming rice, soft roti
or phulka.
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| Dondakaya Masala Curry | Ivy Gourd (Tindora) Masala |
This masala curry is super
delicious to eat. Easy tasty meals for the complete family and can be
included in lunch or dinner menu. It is also an excellent lunch box
recipe as well.
You may also like these quick
healthy dal recipe :
Do try this Ivy Gourd (Tindora or
Dondakaya) Masala curry Recipe and let me know how did you liked it in the
comments below.
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