Gutti Dondakaya Curry

Name: Gutti Dondakaya Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g dondakaya (washed, ends trimmed, each slit into four from one side without cutting through); 0.5 cup peanuts (raw); 3 tbsp desiccated coconut; 1 tbsp sesame seeds; 1 pcs onion (small, finely chopped); 4 pcs garlic (cloves); 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch turmeric powder; 1 tsp tamarind paste; 0.5 tsp jaggery (grated); 0.5 tsp salt; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 0.25 cup water (to loosen the masala and help the curry cook); 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(35)

TASTE SCORE

8/10

Tender ivy gourd slit and stuffed with a nutty, spiced peanut-coconut masala, then slowly cooked until soft and flavorful. This Andhra-style curry is rich, earthy, and perfect with plain rice or roti.

PREP

20m

COOK

25m

SERVES

1 KATORI

244 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Prepare the dondakaya.
1.Wash the dondakaya and trim both ends.
2.Slit each one into four from one side, keeping the base intact so it can hold the stuffing.
3.Set them aside while you make the masala.
roast · ~6 min
Roast the masala ingredients.
1.Heat a small pan over low heat.
2.Dry roast the peanuts until lightly golden and aromatic, about 3 to 4 minutes.
3.Add the desiccated coconut, sesame seeds, and garlic, and roast for 1 to 2 minutes more.
4.Take the pan off the heat and let everything cool slightly.
TIPKeep the heat low so the coconut and sesame do not burn and turn bitter.
mix · ~4 min
Make the stuffing masala.
Grind the roasted peanuts, desiccated coconut, sesame seeds, and garlic to a coarse powder. Mix in red chili powder, coriander powder, cumin powder, tamarind paste, jaggery, and 0.25 tsp salt to make a crumbly, slightly moist stuffing.
assemble · ~7 min
Stuff the dondakaya.
Open each slit dondakaya gently and fill it with the masala. Press lightly so the stuffing stays in place. Reserve any leftover masala for the pan.
temper · ~5 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves and cook for a few seconds until fragrant.
4.Add the chopped onion and sauté until softened.
saute · ~5 min
Cook the stuffed dondakaya.
1.Add turmeric powder and the remaining 0.25 tsp salt to the pan.
2.Arrange the stuffed dondakaya in a single layer as much as possible.
3.Sprinkle the leftover stuffing masala over the top.
4.Cook gently for 3 to 4 minutes, turning carefully once so the vegetables start to soften.
TIPTurn the dondakaya gently with a spoon or tongs so the stuffing does not fall out.
simmer · ~12 min
Cover and cook until tender.
Pour in the water, cover the pan, and cook on low heat until the dondakaya is tender and the masala clings to it, about 10 to 12 minutes. Stir once or twice in between if needed.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Choose medium, tender ivy gourd; oversized ones can have hard seeds and cook unevenly.
2
Roast the peanut-coconut-sesame mix only until aromatic; dark roasting makes the stuffing bitter.
3
Grind the masala coarse, not pasty, so it stays inside the slits and coats the vegetables well.
4
Stuff the dondakaya firmly but don't overpack, or the masala will spill out while turning.
5
Use a wide pan and keep the gourds in a mostly single layer for even softening.
6
Cook on low heat after adding water so the ivy gourd turns tender before the masala catches.
7
This curry tastes even better after 30 minutes of rest, when the tamarind and spices settle in.
8
Refrigerate leftovers up to 2 days and reheat gently in a covered pan to avoid drying the stuffing.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the oil slightly and use a well-covered heavy pan on low heat; you still get tender dondakaya with a lighter finish.

no onion

No-onion

Skip the chopped onion in the tempering for a simpler, more masala-forward version that suits onion-free meals.

spicier

Spicier

Increase red chili powder or add a few roasted dried chilies to the masala for a hotter Andhra-style kick.

jain

Jain

Omit onion and garlic, and add a little extra roasted sesame and coriander powder for body and aroma.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Fats from Nuts and Seeds

Peanuts, sesame, and coconut add satisfying richness along with plant fats that make the curry more filling.

✓

Vegetable-Rich Side Dish

Ivy gourd forms the bulk of the recipe, making this a flavorful way to include more vegetables in a meal.

✓

Plant-Based Protein Boost

The peanut and sesame stuffing contributes some plant protein, especially helpful when served with rice or roti.

✓

Spice and Herb Antioxidants

Turmeric, curry leaves, cilantro, garlic, and coriander bring aromatic compounds and beneficial plant phytonutrients.

QUESTIONS?

Frequently asked questions

Make the masala coarse and just slightly moist, not wet. Stuff gently, place the gourds snugly in the pan, and turn them carefully only once or twice.