Ivy gourd masala curry or dondakaya masala recipe with step by step instructions and photos.
Jump to RecipeBeing a vegetable lover, Ivy gourd is one of my favorite veggies. I cook this vegetable frequently, so i always like to try out new recipes. Before, i used to make fry type recipes using ivy gourd but after trying this curry there is no turning back. If you are an ivy gourd lover like me, you should definitely try this curry.
I came across few ivy gourd curry recipes, and each one is different based on their taste preference’s. I make a masala paste for this curry using few ingredients, which gives a rich and creamy texture. Small inch of cinnamon enhances the flavor of this curry to a whole new level. Roasted peanuts give a thick base to the curry.
The ingredients might seem to be a lot, but it is very easy to make when you follow his step by step guide. This curry goes well with rice, roti, dosa etc. Do try this curry, and let me know how you like it.
Before moving into making the curry, we should make a masala paste with the ingredients given below.
Masala paste for the curry
INGREDIENTS :
- Peanuts – 1/4 th cup
- Coriander seeds – 1 tsp
- Cloves – 2
- Cardamom – 2
- Cinnamon – 1 inch
- Dry coconut – 1 tbsp
- Sesame seeds – 1 tbsp
- Water – 1/2 cup
PROCEDURE :
Dry roast peanuts and keep it aside. In the same pan, roast cloves, cinnamon, and cardamom. Also add coriander seeds and roast them for a minute.
Add dry coconut, and fry it for a minute. Add sesame seeds and turn off the flame.
Let everything cool down. Deskin peanuts, add into a jar along with all the ingredients, pour little water and make it into a fine paste.
Ivy gourd masala curry – cooking procedure
Clean and cut the ivy gourd as shown in the image below. Also cut onion, tomato, and green chilli’s.
Heat some oil in a pan, add mustard seeds and cumin seeds, let it splutter. Add green chilli’s and onion, fry them until translucent.
Add ginger garlic paste and fry it for 2 minutes.
Now, add in the cut ivy gourd, mix well and fry them for 5 minutes.
Add chopped tomato, add salt to taste and cook until tomato becomes mushy.
Once tomato is mushy, add turmeric powder and red chilli powder, mix well and cook for 5 minutes.
Add little water incase the masala seems burning. Mix well and cook until oil oozes out.
Add the ground masala paste, pour required water, mix and cook until gravy thickens. It takes around 6 to 7 minutes.
At last, add some coriander leaves. Tasty ivy gourd curry is ready.
Notes
- Choose medium size ivy gourds, not too small or big. Also they can cook evenly if they are in same size.
- I used crushed ginger and garlic in motor and pestle. You can add ginger garlic paste too.
- Sesame oil gives nice taste and flavor to the curry, you can use any oil of your choice.
SERVING SUGGESTION : This ivy gourd masala curry just goes well with everything. You can serve it with plain rice, roti, biryani etc.
For more Ivy gourd recipes, click on links below:
Tried this recipe? Comment down below how it turned out!
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Ivy gourd masala curry | Dondakaya masala
Ingredients
Ingredients for masala paste
- ¼ cup Peanuts Roast and deskin
- 1 tsp coriander seeds
- 2 no. cloves
- 2 no. cardamom
- 1 inch cinnamon
- 1 tbsp dry coconut
- 1 tbsp sesame seeds
- ½ cup water
Ingredients for curry
- 12 to 15 no. Ivy gourd
- 1 medium onion finely chopped
- 1 medium tomato chopped
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 green chilli slit
- coriander leaves
- salt to taste
- 2 cups water
Instructions
For masala paste
- Dry roast peanuts and keep it aside. In the same pan, roast cloves, cinnamon, and cardamom. Also add coriander seeds and roast them for a minute.
- Add dry coconut, and fry it for a minute. Add sesame seeds and turn off the flame.
- Let everything cool down. Deskin peanuts, add into a jar along with all the ingredients, pour little water and make it into a fine paste.
For Ivy gourd masala curry
- Clean and cut the ivy gourd, slit them into quarters. Also cut onion, tomato, and green chilli's.
- Heat some oil in a pan, add mustard seeds and cumin seeds, let it splutter. Add green chilli's and onion, fry them until translucent.
- Add ginger garlic paste and fry it for 2 minutes.
- Now, add in the cut ivy gourd, mix well and fry them for 5 minutes.
- Add chopped tomato, add salt to taste and cook until tomato becomes mushy.
- Once tomato is mushy, add turmeric powder and red chilli powder, mix well and cook for 5 minutes.
- Add little water incase the masala seems burning. Mix well and cook until oil oozes out.
- Add the ground masala paste, pour required water, mix and cook until gravy thickens.
- At last, add some coriander leaves. Tasty ivy gourd curry is ready.
Notes
- Choose medium size ivy gourds, not too small or big. Also they can cook evenly if they are in same size.
- I used crushed ginger and garlic in motor and pestle. You can add ginger garlic paste too.
- Sesame oil gives nice taste and flavor to the curry, you can use any oil of your choice.
Tried this recipe?
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