Gutti Dondakaya Kura
Tender ivy gourd slit and filled with a nutty, spicy blend of peanuts, coconut, and Andhra spices. This classic stuffed curry is a delightful main dish that brings a burst of traditional flavor to any meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Ivy Gourd
- b.Wash the ivy gourds (dondakaya) thoroughly under running water and pat them completely dry with a kitchen towel.
- c.Trim off both ends of each gourd.
- d.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
Step 2
- a.Roast and Grind the Stuffing Masala
- b.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.
- c.In the same pan, add the coriander seeds, cumin seeds, and dried red chillies. Roast for 1-2 minutes until aromatic.
- d.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.
- e.Turn off the heat and let all the roasted ingredients cool down completely.
- f.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
Step 3
- a.Stuff the Ivy Gourd
- b.Gently open the slits of each ivy gourd.
- c.Take a small amount of the prepared masala powder (about 1-2 teaspoons) and carefully fill it into the slits.
- d.Press the stuffing in gently but firmly. Repeat for all the gourds. Reserve any leftover masala powder for later.
- 4
Step 4
- a.Cook the Stuffed Curry
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.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.
- d.Add the turmeric powder and immediately place the stuffed ivy gourds in a single layer in the pan.
- e.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.
- f.While the gourds are cooking, mix the tamarind paste with 1/4 cup of warm water to create a thin tamarind juice.
- g.Once the gourds are about 80% cooked (tender but still firm), pour the tamarind juice over them.
- h.Sprinkle the remaining leftover masala powder and the remaining 1/4 teaspoon of salt over the gourds.
- i.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.
- j.Uncover and cook for 2 more minutes if there is excess moisture. The final dish should be semi-dry.
- 5
Step 5
- a.Serve
- b.Turn off the heat and let it rest for 5 minutes.
- c.Serve the Gutti Dondakaya Kura hot with steamed rice, sambar, or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Select young, firm, and bright green ivy gourds. Avoid any that are pale, soft, or have turned red inside, as they can be bitter or overly ripe.
- 2Roasting the spices on low heat is key to bringing out their maximum aroma without burning them.
- 3Be gentle when turning the stuffed gourds in the pan to prevent the filling from spilling out.
- 4For a richer flavor, you can add 1-2 cloves of garlic and a small piece of ginger while grinding the masala.
- 5If you don't have tamarind paste, you can use 1/2 teaspoon of amchur (dry mango powder) instead, added along with the leftover masala.
Adapt it for your goals.
Nut Variation
Replace peanuts with cashews or almonds for a creamier, milder stuffing. The roasting time may need to be adjusted.
With OnionWith Onion
Finely chop one small onion and sauté it after the tempering, before adding the stuffed gourds. This adds a layer of sweetness and moisture.
Gravy VersionGravy Version
To make a gravy, add an extra 1/2 cup of water along with the tamarind juice. Simmer until the gravy thickens to your desired consistency.
Different VegetableDifferent Vegetable
This same stuffing (gutti masala) can be used to stuff other vegetables like baby eggplants (brinjal), okra (bhindi), or capsicum.
Why this is on our healthy list.
Rich in Fiber
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Healthy Fats
The inclusion of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Plant-Based Protein
Peanuts contribute a good amount of plant-based protein to this dish, making it a satisfying and nutritious option for vegetarians and vegans.
Packed with Antioxidants
Spices like turmeric, coriander, and cumin, along with ivy gourd itself (rich in beta-carotene), are loaded with antioxidants that help combat oxidative stress in the body.
Frequently asked questions
One serving of Gutti Dondakaya Kura contains approximately 240-260 calories, primarily from the peanuts and oil used in the recipe. The exact count can vary based on the amount of oil and nuts used.