Dondakaya Koora (Ivy Gourd Curry)

Name: Dondakaya Koora (Ivy Gourd Curry)
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups dondakaya (ivy gourd), washed and dried; 1 tbsp oil; ½ tsp mustard seeds; ½ tsp cumin (jeera) seeds; ½ tsp split urad dal; 1 tsp chana dal; ¼ tsp turmeric powder; ½ tsp red chili powder (adjust to taste); to taste Salt; 2 tbsp roasted peanut podi, sesame podi, coconut podi, or any kura podi on hand

South Indian Thaali Items · Kura (Curry)

Complete the plate: Serve with rice
Serves: 2
Hands-on · total: 15 min · 43 min (est.)
Walk-away: No

Illustration of Dondakaya Koora (Ivy Gourd Curry)

From my
kitchenReal image coming soon!

Worth knowing

Dondakaya tastes best when sliced thinly. The circle slices give a classic texture, while long julienne pieces help the curry cook faster and absorb more flavor.
Like many Telugu vegetable curries, this recipe is a great way to use any kura podi you already have on hand. Peanut podi, sesame podi, coconut podi all work beautifully.
The key to good dondakaya is patience - cooking it slowly allows it to become tender while still keeping a little bite.
Avoid adding water while cooking because dondakaya tastes best when it is more like a dry fry curry rather than a gravy.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

medium efforthigh-fiber

- Cook this meal

Ingredients & method

Prep

15 mins

Cook

28 mins

Total

43 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Dondakaya Curry

4 cupsdondakaya (ivy gourd), washed and dried2 tbspoil1 tspmustard seeds1 tspcumin (jeera) seeds1 tspsplit urad dal2 tspchana dal(optional)½ tspturmeric powder1 tspred chili powder (adjust to taste)to tasteSalt

Optional additions

4 tbsproasted peanut podi, sesame podi, coconut podi, or any kura podi on hand

Instructions

01
Wash the dondakaya thoroughly and pat them completely dry.
02
Cut the dondakaya into your preferred shape:
03
Thin circles are the classic way and cook beautifully.
04
Long julienne-style pieces also work really well and give a different texture.
05
Heat oil in a pan over medium heat.
06
Add mustard seeds and allow them to splutter.
07
Add cumin seeds, urad dal, and chana dal (if using). Roast until the dals turn golden and fragrant.
08
Add the sliced dondakaya, turmeric powder, red chili powder, and salt. Mix well.
09
Cover and cook on low-medium heat for 10 - 15 minutes, stirring occasionally.
10
Continue cooking until the dondakaya softens and develops slight roasted edges.
11
Once the dondakaya is cooked, add the kura podi of your choice. and mix well so it coats every piece. If you do not have any kura podi on hand, you can also do a simple peanut podi (recipe on blog), or sesame powder if you have those on hand.
12
Cook for another 2 - 3 minutes until the podi becomes fragrant and sticks to the dondakaya.
13
Serve hot.
14
This simple Dondakaya Koora is a classic Telugu-style vegetable curry where the natural crunch of ivy gourd pairs beautifully with a flavorful podi coating.
15
It tastes amazing with hot rice and ghee, but also works well as a side with dal rice, sambar rice, or rasam rice.

Worth knowing

Dondakaya tastes best when sliced thinly. The circle slices give a classic texture, while long julienne pieces help the curry cook faster and absorb more flavor.
Like many Telugu vegetable curries, this recipe is a great way to use any kura podi you already have on hand. Peanut podi, sesame podi, coconut podi all work beautifully.
The key to good dondakaya is patience - cooking it slowly allows it to become tender while still keeping a little bite.
Avoid adding water while cooking because dondakaya tastes best when it is more like a dry fry curry rather than a gravy.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.