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Sauteed ivy gourd is an easy Indian side dish. Serve it with rice or any Indian flatbreads.
Theme of the Week
Theme for this week is meal time dishes. Sauteed ivy gourd was the first dish I made for this theme, though I am posting it last. The other two recipes are carrot radish salad and tamata chaaru. These three make a comforting meal for any given day.
Simple Everyday Telugu Meal
In the above thali, everday meal consists of:
Chikkudukaya Koora – Sauteed Indian broad beans and this time I used the small variety Indian beans or chikkudukaya
Dondakaya Koora ~ Sauteed Ivy Gourd
Cranberry Dal – Toor dal cooked with cranberries
Tomato Sorakaya Shorva – Tomato bottle gourd stew
What is Ivy Gourd?
Ivy gourd is a tropical vegetable very common in India. It is 2-3″ long. The simplest way to cook the vegetable is to saute it with some onion, chilies and garlic. Ivy gourd is dondakaya in Telugu and tindora Hindi. This saute is also called dondakaya koora and tindora subzi, respectively. If you like the recipe and want to check out a few more ivy gourd recipes, here is what I already have on the blog.
Sauteed Ivy Gourd ~ Dondakaya Koora Recipe
- ½ kg or little over a pound Dondakaya ~ Ivy Gourd ~ Tindora
- 1 ½ tbsp Oil
- ½ tsp Cumin
- 4 Curry Leaves torn into small pieces
- 3 Green Chilies chopped
- ½ small Onion chopped
- 3 big Cloves of Garlic crushed
- ¾ tsp Chili Powder adjust to taste
- ¾ tsp Salt adjust to taste
- ½ tsp 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.