Dondakaya Curry
Ivy gourd also known as Tindora, tendli, kovakkai and tondekayi in India, is a fruit of a vine grown in tropical climates. Dondakaya is the Telugu name for ivy gourd. It is an everyday vegetable cooked in Indian cuisine. Various dishes like curry, chutney, stir fry and rice dishes are made with this veggie. This is one of the veggies well known for its laxative properties and its ability to normalize the blood sugar levels. So this is also eaten by people trying to control their diabetes. However more research is underway. Dondakaya curry can be made in numerous ways. A lot of people also make this with a stuffing of spiced peanuts, coconut and chilies. My recipe is simple enough to make and needs no grinding of any masala. Basically it is a fast recipe which is also delicious and you would make this for a healthy and comfort home style meal. I often make this curry and feel chopping ivy gourd takes some time as they are small. If your hands are large, holding these tiny gourds and chopping is really hard. I often chop these in a onion chopper that has a dicing attachment. A food processer with a slicing attachment also works. But the slices won’t be of even sizes. Still that works. On occasions I even mince the ivy gourd and use in this recipe like the way I have used in this Dondakaya vepudu and Dondakaya chutney. We don’t mind the minced texture in the curry but love this way because it is so much faster and easier. Related Recipes
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