Sauteed ivy gourd – dondakaya koora is an easy, everyday Indian side dish. It pairs well with rice or any Indian flatbreads.
What is Ivy Gourd?
It is a tropical vegetable very common in India and belongs to cucumber family. It is a perennial vine plant, grows very fast and the vegetable is 2-3″ long. Dondakaya is a versatile vegetable cooked in many forms; chutney, dondakaya ava pachadi (pickle), dondakaya pergu pachadi (ivy gourd in yogurt dressing), saute, stuffed tindora subzi and even in rice (tendli bhaat).
The simplest way to cook the vegetable is to saute it with some cumin, onion, chilies and garlic. This is the basic version of the vegetable saute however, play ground with the basic Indian spices for a different flavor. It is an everyday, vegan, gluten free side dish with 15 minutes cooking time.
Though I use only green chilies and/or chili powder to season the subzi, addition of your favorite curry powder, Indian spice blend or sambar powder enhances the taste. A variation to this basic subzi is addition of gram flour; dondakaya barada.
How to cut the vegetable?
Wash the vegetable, trim the edges and cut it into a desired shape and size. I usually slice it into circles. You can also cut it into long sticks, 4 – 6 sticks depending on the thickness of the gourd. Regardless of how it is cut, it is a delicious stir fry.
Theme of the Week
Theme for this week is meal time dishes. Dondakaya koora is a quick side dish for weekdays and with some prep work ahead of time, subzi is ready in 15 minutes.
Simple Everyday Telugu Meal
In the below thali, everyday meal consists of:
Chikkudukaya Koora – Sauteed Indian broad beans
Cranberry Dal – Toor dal cooked with cranberries
Tomato Sorakaya Shorva – Tomato bottle gourd stew
Tindora Subzi ~ Dondakaya Koora Recipe
Sauteed Ivy Gourd ~ Dondakaya Koora
- ½ kg or little over a pound Dondakaya ~ Ivy Gourd ~ Tindora
- 1 ½ tablespoon Oil
- ½ teaspoon Cumin
- 4 Curry Leaves torn into small pieces
- 3 Green Chilies chopped
- ½ small Onion chopped
- 3 big Cloves of Garlic crushed
- ¾ teaspoon Chili Powder adjust to taste
- ¾ teaspoon Salt adjust to taste
- ½ teaspoon Turmeric Powder
- Cilantro for garnish
- Wash ivy gourd, trim the edges and slice to ¼” circles.
- Heat oil in a pan, add cumin, curry leaves, green chilies and let cumin change color.
- Add onion and saute until soft.
- Throw in garlic and let fry for few seconds until light brown.
- Add chili powder, salt, turmeric and mix well.
- Reduce the flame, add ivy gourd and mix until seasoning coats all the pieces. Increase the flame and stir fry for a minute or two.
- Cover and cook on medium to medium low flame for 5 – 7 minutes until ivy gourd is soft. Stir once or twice in between, for even cooking.
- Uncover and continue to cook for few minutes or until ivy gourd is fried. I did not fry it for too long as I wanted crunchy pieces of ivy gourd.
- Taste and adjust salt and chili powder to taste.
- Turn off the heat, transfer to a serving bowl, garnish with cilantro and serve with either rice or roti.
- I used a stainless steel pan. When using a nonstick pan, can cut back a little on oil.
- I prefer crunchy ivy gourd and did not fry it for too long. When cooking for a week and planning on storing it for up to 5-6 days, highly recommend sauteing a little longer.
- Spice level is mild and would recommend seasoning it well when storing for 5-6 days in the refrigerator.
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