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    Home » Recipe Index » Lunch side dish

    Andra Style Ivygourd Masala ( Dondakaya Masala Curry)

    Posted on Feb 10, 2020 · Last Updated on Jan 24, 2022 by Sharmila Kingsly

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    Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
    Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe step by step pictures. This is one more requested recipe to me, I have prepared it long back and shared a pic in my Instagram page, since then I have got many requests to post the recipe .Finally sharing it now.
    It is a traditional Andhra recipe ,a yummy masala paste is used and then ivy gourd/kovakkai/Tendli is cooked in the gravy till perfection. The advantage of the recipe is that it goes well will almost anything rice ,roti, idli, dosa or even pulao. Now lets see how to prepare Masala Dondakaya Recipe.
    Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
    Andhra Style Kovakkai Masala Recipe
       Step by Step Method with Pictures: 
    1.    In a pan dry roast the coriander seeds. Sesame seeds, along with cardamom pods and Cloves until fragrant and switch off the flame. Allow it to cool down completely.
    2.    Meanwhile heat another pan with oil once its hot add Mustard seeds, cumin  Seeds, Urad Dal and Channa Dal. Let them splutter  also add curry leaves. To this add in the onions and saute till glossy.

    3.    Next add in the kovakkai. Slice the kovakkai into 4 slices till its ¾ length. Don’t slice it fully. Add the kovakai to the pan and cover and cook in a medium flame for 5 mins. Meanwhile add the roasted ingredients to a blender, to this add in the roasted deskinned peanuts along with ⅓ cup water and grind it to a fine paste.

    4.    Now add in the ginger garlic paste and saute till raw smell leaves .Next add the turmeric powder, Chilli powder and Salt.

    5.    Mix well and cook till the masala blends together. Next add in the tomatoes mix well and then cover and cook for another 2 mins.

    6.    Next add in the ground paste along with 1 cup of water. Mix well and then cover and cook in a low flame for 10 mins stir in regular intervals and then open and cook till the desired gravy consistency is reached. Finally garnish with coriander leaves and switch off the flame.

    Serve hot !!
    Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
    This is how I served the kovakkai masala. With Rice ,Fish fry and Keerai Masiyal.
    Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
     

    📖 Recipe

    Andra Style Kovakkai Masala
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    5 from 2 votes

    Andra Style Ivygourd Masala (Dondakaya Masala Curry)

    Andra Style Ivygourd Masala is a traditional Andhra recipe ,a yummy masala paste is used and then ivy gourd/kovakkai/Tendli is cooked in the gravy till perfection. 
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Side Dish
    Cuisine: Andhra
    Servings: 6
    Calories: 157kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 25 Kovakkai / Ivy gourd
    • 3 tbsp Oil
    • ½ tsp Mustard Seeds
    • ½ tsp Cumin Seeds
    • ½ tsp Channa Dal
    • ½ tsp Urad Dal
    • 2 Green Chilli
    • 2 Onion
    • 1 sprig Curry Leaves
    • 1 tsp Ginger garlic paste
    • 2 Tomato
    • Salt as needed
    • ½ tsp Turmeric powder
    • 1 tsp Red Chili powder
    • 1⅓ cup Water divided
    • Coriander leaves to garnish

    To Roast and Grind:

    • 1 tsp Coriander Seeds
    • 2 tsp Sesame Seeds / Til white
    • 2 Cardamom pods
    • 2 Cloves
    • ⅓ cup Roasted Peanuts

    Instructions 

    • In a pan dry roast the coriander seeds. Sesame seeds, along with cardamom pods and Cloves until fragrant and switch off the flame. Allow it to cool down completely.
    • Meanwhile heat another pan with oil once its hot add Mustard seeds, cumin Seeds, Urad Dal and Channa Dal. Let them splutter also add curry leaves. To this add in the onions and saute till glossy.
    • Next add in the kovakkai. Slice the kovakkai into 4 slices till its ¾ length. Don’t slice it fully. Add the kovakai to the pan and cover and cook in a medium flame for 5 mins. Meanwhile add the roasted ingredients to a blender, to this add in the roasted deskinned peanuts along with ⅓ cup water and grind it to a fine paste.
    • Now add in the ginger garlic paste and saute till raw smell leaves .Next add the turmeric powder, Chilli powder and Salt.
    • Mix well and cook till the masala blends together. Next add in the tomatoes mix well and then cover and cook for another 2 mins.
    • Next add in the ground paste along with 1 cup of water. Mix well and then cover and cook in a low flame for 10 mins stir in regular intervals and then open and cook till the desired gravy consistency is reached. Finally garnish with coriander leaves and switch off the flame.

    Notes

    • Add water as per your consistency you need the gravy.
    • Goes well with rice as well as roti.
    • Adjust the spices as per your taste preference.

    Nutrition

    Calories: 157kcal | Carbohydrates: 8.1g | Protein: 4g | Fat: 12.8g | Saturated Fat: 1.7g | Sodium: 24mg | Potassium: 281mg | Fiber: 2.8g | Sugar: 1.6g | Calcium: 60mg | Iron: 2mg
    Tried this recipe?Mention @happietrio or tag #happietrio
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    More Lunch side dish

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    Comments

    1. Durga says

      July 02, 2021 at 8:03 am

      5 stars
      I tried this out. It turned out very well. It can be done without peanuts also.

      Reply
    5 from 2 votes (1 rating without comment)

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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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