- 500 g dondakaya — washed and sliced into four pieces, longitudinal and horizontal cut
- turmeric powder (haldi)
- 1/4 tsp Red chili powder
- 1 whole red chili
- curry leaves
- cumin seeds (jeera)
- 1 tomato
- 1 small onion — finely chopped
- 1 tsp ginger garlic paste
- mustard oil
Ever heard of dondakaya? Well, in the northern part of the country, it is better known as the delicious Kundru. Dondakaya is fruit of the ivy gourd creeper and is cooked as a vegetable when in the raw form. Dondakaya masala curry packs in the goodness of the vegetable with its high-water content. The thick spicy orange gravy is packed with carefully chosen herbs and spices that make the masala curry so aromatic and special. Grab a hot chapati, dip in some curry, and stuff into your mouth. Bliss, indeed!
Dondakaya is rich in iron, vitamin C and minerals like potassium and calcium. Besides the vitamins and minerals, Dondakaya also contains carbohydrates and fat in small quantities.
How to make Dondakaya Masala Curry
Dondakaya is cooked all over India in different styles. Dondakaya masala curry is regularly served in South Indian meals, as it grows here aplenty. Dondakaya also grows well in the eastern part of the country in West Bengal and Assam. In the northern part of the country the fruit is called Kundru. Traditional Indian cuisine makes use of the fruit by stuffing it with spices and masala.
Interestingly, the ivy gourd is very difficult to control and spreads rapidly as a weed in plantations. In Hawaii, methods of biocontrol have been used which involve releasing insects to chew through the leaves of the weed and feed on the plant!