Gutti Dondakaya Curry
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.
For 4 servings
- 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.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose medium, tender ivy gourd; oversized ones can have hard seeds and cook unevenly.
- 2Roast the peanut-coconut-sesame mix only until aromatic; dark roasting makes the stuffing bitter.
- 3Grind the masala coarse, not pasty, so it stays inside the slits and coats the vegetables well.
- 4Stuff the dondakaya firmly but don't overpack, or the masala will spill out while turning.
- 5Use a wide pan and keep the gourds in a mostly single layer for even softening.
- 6Cook on low heat after adding water so the ivy gourd turns tender before the masala catches.
- 7This curry tastes even better after 30 minutes of rest, when the tamarind and spices settle in.
- 8Refrigerate leftovers up to 2 days and reheat gently in a covered pan to avoid drying the stuffing.
Adapt it for your goals.
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 onionNo-onion
Skip the chopped onion in the tempering for a simpler, more masala-forward version that suits onion-free meals.
spicierSpicier
Increase red chili powder or add a few roasted dried chilies to the masala for a hotter Andhra-style kick.
jainJain
Omit onion and garlic, and add a little extra roasted sesame and coriander powder for body and aroma.
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.
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.
