- Ivy Gourds (As many as you want) (I took 12 which served 2)
- Curry Powder as needed for stuffing (Click on the Curry Powder to read the recipe for it) (I always make curry powder ahead and store in an airtight bottle for use with curries)
- Oil – 1 or 2 tbsp or as needed for the curry
May 26, 2010
Gutti Dondakaya Koora (Stuffed Ivy Gourd) (Dry Curry)
I guess most of us like dondakaya/Ivy gourd/tindora. I previously blogged about a chutney recipe made with this veggie. This is a dry kind of curry stuffed with home-made Curry Powder (Koora Podi). This is the simplest curry with limited ingredients and can be done within a short period of time.
It can also be stuffed with onion masala (onions and chili powder ground together). It equally tastes good. There is also gravy kind of curry made with ivy gourd. I shall blog about it in future.
Wash and remove the edges of ivy gourd. Then make slits lengthwise just like in the picture. Stuff them with curry powder and keep aside.
Heat oil in a pan and place these stuffed ivy gourds. Sprinkle some salt on top. As curry powder already contains salt be careful when sprinkling the extra salt. Or else the curry would become too salty.
Cover and leave the curry on med-low flame for some time until the ivy gourds change color and appear to be cooked. Stir them in between.
When you feel that they are cooked well, turn off the flame and transfer the curry to a serving bowl.
Enjoy this delicious stuffed ivy gourd curry with steaming hot rice.