Sauteed Ivy Gourd ~ Dondakaya Koora

Dondakaya Koora is a quick side dish

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Sauteed ivy gourd is an easy Indian side dish. Serve it with rice or any Indian flatbreads.

Sauteed ivy gourd or Dondakaya Koora is a quick side dish

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.

Everyday platter with variety of side dishes

Simple Everyday Telugu Meal

In the above thali, everday meal consists of:
Sliced cucumber
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
Yogurt

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.

Dondakaya koora is an easy side dish for rice and Indian flatbread

Sauteed Ivy Gourd ~ Dondakaya Koora Recipe

5 from 3 votes
Dondakaya Koora is a quick side dish
Sauteed Ivy Gourd ~ Dondakaya Koora
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Side Dish
Cuisine: Indian, South Indian
Keyword: Dondakaya Koora, Tindora Subzi
Ingredients
  • 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
Instructions
  1. Wash ivy gourd, trim the edges and slice to ¼” circles.
  2. Heat oil in a pan, add cumin, curry leaves, green chilies and let cumin change color.
  3. Add onion and saute until soft.
  4. Throw in garlic and let fry for few seconds until light brown.
  5. Add chili powder, salt, turmeric and mix well.
  6. 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.
  7. 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.
  8. 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.

  9. Taste and adjust salt and chili powder to taste.
  10. Turn off the heat, transfer to a serving bowl, garnish with cilantro and serve with either rice or roti.
Recipe Notes
  • 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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Check out the Blogging Marathon page for the other Blogging Marathoners are doing this BM#95

8 thoughts on “Sauteed Ivy Gourd ~ Dondakaya Koora

  1. 5 stars
    That is a delicious dondakaya kura Usha. Slightly different from what I usually make. Will try your version next time I cook dondakaya. My daughter loves it too.

  2. 5 stars
    I’ve only had tindora once before when I made it in a rice dish and I really liked it – You are reminding me how much I liked it and I really need to pick some up next time I go to Indian market to try this saute

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