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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
Prepare the Ivy Gourd
Roast and Grind the Stuffing Masala
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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.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 269.28 calories per serving with 5.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stuff the Ivy Gourd
Cook the Stuffed Curry
Serve
Replace peanuts with cashews or almonds for a creamier, milder stuffing. The roasting time may need to be adjusted.
Finely chop one small onion and sauté it after the tempering, before adding the stuffed gourds. This adds a layer of sweetness and moisture.
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.
This same stuffing (gutti masala) can be used to stuff other vegetables like baby eggplants (brinjal), okra (bhindi), or capsicum.
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
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.
Peanuts contribute a good amount of plant-based protein to this dish, making it a satisfying and nutritious option for vegetarians and vegans.
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.
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.
Yes, it is a relatively healthy dish. Ivy gourd is rich in fiber and beta-carotene. The peanuts and sesame seeds provide healthy fats, protein, and essential minerals. To make it healthier, you can reduce the amount of oil used for cooking.
Absolutely. You can substitute peanuts with an equal amount of roasted cashews, almonds, or even roasted chana dal (split chickpeas) for a different but equally delicious nutty flavor.
Bitterness in ivy gourd usually occurs when the vegetable is overripe. Always choose young, slender, and firm green gourds. Avoid any that look pale, yellowish, or have started turning red on the inside.
Yes, the dry masala powder for the stuffing can be made in a larger batch and stored in an airtight container in the refrigerator for up to two weeks. This makes the preparation process much quicker on the day of cooking.
Store any leftover Gutti Dondakaya Kura in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.