Sauteed Ivy Gourd ~ Dondakaya Koora

Sauteed Ivy Gourd ~ Dondakaya Koora

Dondakaya koora is an easy everyday South Indian side dish for rice and roti. Ivy gourd is sauteed in basic Indian spices to prepare this delicious side dish.

Course Side Dish

Cuisine Indian, South Indian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories

Ingredients

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

Instructions

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.

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.

Nutrition