Gutti Dondakaya Kura with Steamed Rice

Instructions

1. 1

   Prepare the Ivy Gourd

   • Wash the ivy gourds (dondakaya) thoroughly under running water and pat them completely dry with a kitchen towel.
   • Trim off both ends of each gourd.
   • Make a '+' shaped slit lengthwise on each gourd, cutting about 80% of the way through. Ensure you don't cut them into separate pieces. This creates a pocket for the stuffing.
2. 2

   Roast and Grind the Stuffing Masala

   • Heat a small, dry pan over medium-low heat. Add the peanuts and dry roast for 3-4 minutes, stirring frequently, until they are fragrant and have light brown spots. Remove and set aside to cool.
   • In the same pan, add the coriander seeds, cumin seeds, and dried red chillies. Roast for 1-2 minutes until aromatic.
   • Add the sesame seeds and dried coconut to the pan and roast for another 30-40 seconds until the sesame seeds start to pop. Be careful not to burn them.
   • Turn off the heat and let all the roasted ingredients cool down completely.
   • Transfer the cooled mixture to a grinder jar. Add the jaggery and 1 teaspoon of salt. Grind to a coarse, slightly crumbly powder. Do not over-grind, or it will turn into a paste.
3. 3

   Stuff the Ivy Gourd

   • Gently open the slits of each ivy gourd.
   • Take a small amount of the prepared masala powder (about 1-2 teaspoons) and carefully fill it into the slits.
   • Press the stuffing in gently but firmly. Repeat for all the gourds. Reserve any leftover masala powder for later.
4. 4

   Cook the Stuffed Curry

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. When they begin to splutter, add the curry leaves and asafoetida. Sauté for a few seconds.
   • Add the turmeric powder and immediately place the stuffed ivy gourds in a single layer in the pan.
   • Reduce the heat to low, cover the pan with a lid, and cook for 15-20 minutes. Gently turn the gourds every 4-5 minutes to ensure they cook evenly on all sides without the masala burning.
   • While the gourds are cooking, mix the tamarind paste with 1/4 cup of warm water to create a thin tamarind juice.
   • Once the gourds are about 80% cooked (tender but still firm), pour the tamarind juice over them.
   • Sprinkle the remaining leftover masala powder and the remaining 1/4 teaspoon of salt over the gourds.
   • Gently toss everything together to coat the gourds. Cover and cook for another 5-7 minutes on low heat, until the gourds are fully cooked and the raw smell of tamarind is gone.
   • Uncover and cook for 2 more minutes if there is excess moisture. The final dish should be semi-dry.
5. 5

   Serve

   • Turn off the heat and let it rest for 5 minutes.
   • Serve the Gutti Dondakaya Kura hot with steamed rice, sambar, or roti.