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Dondakaya Masala Curry

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Ingredients

Adjust Servings:
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
salt

Nutritional information

105 kcal
calories
18 g
carbohydrates
10 g
protein
4 g
fat
337 mg
sodium
430 mg
cholesterol

Dondakaya Masala Curry

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

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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!

Health Benefits

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.

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How to make Dondakaya Masala Curry

  • Add ¾ tbsp of mustard oil in a clean pan with lid cover. Keep the pan over the flame.
  • Heat and add the cumin seeds, whole red chili, curry leaves and the sliced onions and stir fry till onions have a golden hue.
  • Add ginger garlic paste followed by the dondakaya. Add the turmeric, red chili powder and salt and the tomato.
  • Stir fry until the raw smell disappears and simmer. Add some water if needed and cook completely.

Trivia

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!

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