Gutti Dondakaya Kura
Tender ivy gourds slit and stuffed with a bold, roasted spice mix of sesame, peanuts, and coconut, then slow-cooked until perfectly soft with crispy edges. This Andhra classic delivers a nutty, spicy punch and pairs beautifully with steamed rice and a dollop of ghee.
For 4 servings
- prep
Prepare the ivy gourds.
1.Wash 500g ivy gourds thoroughly and pat dry completely.2.Trim both ends of each gourd and make two perpendicular slits from top to almost the bottom, leaving the stem end intact so it holds together. - roast · ~10 min
Roast and grind the stuffing masala.
1.In a dry pan over medium-low heat, roast 3 tbsp peanuts until golden and aromatic (3-4 min). Transfer to a plate.2.In the same pan, dry roast 1 tbsp sesame seeds until they pop and turn light golden (1-2 min). Transfer to the plate.3.Add 2 tbsp desiccated coconut and roast until golden (30 sec). Transfer to the plate.4.Add 2 tsp coriander seeds, 1 tsp cumin seeds, 4 dried red chilies, and 4 garlic cloves. Roast until fragrant (2-3 min).5.Cool the roasted ingredients completely, then grind to a coarse powder in a blender.6.Add 1 tsp tamarind paste, 1 pinch turmeric powder, and 0.5 tsp salt to the powder. Mix well to form the stuffing. - prep
Stuff the ivy gourds.
1.Take each slit ivy gourd and carefully stuff the masala powder into the slits, pressing gently to fill.2.Pack the stuffing tightly so it stays in place during cooking. Reserve any leftover masala. - fry · ~10 min
Shallow fry the stuffed gourds.
1.Heat 2 tbsp oil in a heavy-bottom pan over medium heat.2.Place the stuffed ivy gourds in a single layer in the pan.3.Sprinkle the remaining masala powder over the top.4.Cover and cook on low heat for 8-10 minutes, turning gently once or twice, until the gourds are tender and slightly crisp. - temper · ~7 min
Make the tempering and finish the dish.
1.Push the cooked gourds to one side of the pan. In the empty space, add the remaining 1 tbsp oil.2.Add 0.5 tsp mustard seeds and let them splutter (30 sec).3.Add 0.5 tsp cumin seeds and 10 curry leaves. Sauté until fragrant (20 sec).4.Add 1 finely chopped onion and sauté until translucent and lightly browned (4-5 min).5.Mix everything gently, coating the gourds with the tempering. Cover and cook for 2 more minutes. - garnish
Garnish with chopped coriander leaves and serve hot with steamed rice and ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tender, firm ivy gourds without bruises for the best texture.
- 2Pat the gourds completely dry before slitting to prevent the filling from getting damp.
- 3Roast the peanuts and coconut separately over low heat to avoid burning and ensure even browning.
- 4Stuff the masala tightly into each slit so it stays put during cooking – use a small spoon or your fingers.
- 5Cook the stuffed gourds covered on low heat to soften them evenly without burning the spices.
- 6Let the gourds rest uncovered for the last minute to develop slightly crispy edges.
Adapt it for your goals.
No-coconut variation
Replace desiccated coconut with an extra tablespoon of roasted chickpea flour (besan) for a nut-free, coconut-free version that still binds the masala.
milder heat variationMilder heat variation
Reduce dried red chilies to 2 and add 1 teaspoon of Kashmiri red chili powder for color without intense heat – ideal for spice-sensitive palates.
stuffed bhindi variationStuffed bhindi variation
Substitute ivy gourds with equal weight of large okra (bhindi) – slit them on one side and stuff; reduce cooking time to 6-8 minutes and serve as a crispy side.
vegan adaptationVegan adaptation
This dish is naturally vegan; simply ensure that the ghee dollop on the rice is replaced with a plant-based butter or omitted.
Why this is on our healthy list.
Rich in Dietary Fiber
Ivy gourds are low in calories and high in fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Good Source of Plant Protein
Peanuts and sesame seeds contribute plant-based protein that helps with muscle repair and satiety.
Contains Antioxidant Spices
Turmeric, cumin, and coriander seeds provide antioxidant and anti-inflammatory compounds that support overall wellness.
Low in Added Fat
This dish uses just 3 tablespoons of oil for the entire recipe, keeping the fat content moderate while still delivering rich flavor.
Frequently asked questions
You can substitute with small, firm okra (bhindi) or even baby eggplants. Adjust the cooking time – okra takes about 6-8 minutes, eggplants may take 10-12.
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