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Tender ivy gourds are slit and filled with a nutty, spicy masala made from peanuts, coconut, and spices, then slow-cooked to perfection. This classic Andhra dish is a flavor explosion, perfect with hot rice or roti.
For 4 servings
Prepare the Ivy Gourd
Make the Stuffing Masala
Tender ivy gourds are slit and filled with a nutty, spicy masala made from peanuts, coconut, and spices, then slow-cooked to perfection. This classic Andhra dish is a flavor explosion, perfect with hot rice or roti.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 245.25 calories per serving with 5.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Stuff the Ivy Gourd
Cook the Curry
Garnish and Serve
Replace peanuts with an equal amount of cashews or a mix of cashews and almonds for a creamier texture and different flavor profile.
Add small, slit brinjals (eggplants) or baby potatoes along with the ivy gourd for a mixed vegetable version. Adjust cooking time accordingly.
To make a gravy, add 1 cup of water instead of 0.5 cup. After the vegetables are cooked, you can add a splash of coconut milk or a paste of 1 tablespoon of gram flour (besan) mixed with water to thicken the gravy.
Increase the number of dried red chilies and add 1-2 slit green chilies along with the onions for an extra kick of heat.
Ivy gourd (Dondakaya) is traditionally known for its potential anti-diabetic properties. It contains compounds that may help in regulating blood glucose levels, making it a beneficial vegetable for metabolic health.
The inclusion of peanuts and sesame seeds provides a good source of monounsaturated fats, which are heart-healthy, and plant-based protein, which is essential for muscle repair and overall body function.
This curry is high in dietary fiber from the ivy gourd and nuts. Spices like cumin, coriander, and asafoetida are known to stimulate digestive enzymes, promoting better gut health and preventing indigestion.
Ingredients like ginger, garlic, and turmeric are packed with antioxidants and have anti-inflammatory properties that help strengthen the immune system and protect the body against infections.
Yes, it is quite healthy. Ivy gourd is rich in fiber and nutrients. The use of peanuts and sesame seeds provides healthy fats, protein, and minerals. Using minimal oil and whole spices makes it a nutritious choice.
A single serving (approximately 1 cup or 215g) contains around 250-300 calories, primarily from the peanuts, coconut, and oil used in the masala and cooking process.
Absolutely. You can substitute peanuts with cashews, almonds, or even roasted gram dal (pottukadalai) for a different nutty flavor and texture.
Bitterness usually occurs if you use overripe ivy gourds, which tend to be reddish or yellowish. Always select young, tender, and bright green gourds for the best taste.
Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
This recipe goes great with these complete meals
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