Gutti Dondakaya Curry: A Delicious and Nutritious Dish You’ll Love!

While many people may shy away from Dondakaya (ivy gourd) and only enjoy it when it’s deep-fried at weddings, this gourd is actually a powerhouse of nutrients beneficial for health. When cooked properly, Dondakaya can make a delightful dish that’s both tasty and nutritious. Pairing it with potatoes (aloo gadda) elevates the flavor, making it a must-try for your next meal. Let’s dive into the delicious world of Gutti Dondakaya Curry!

Why You Should Love Dondakaya

Dondakaya is often overlooked, but it’s packed with vitamins, minerals, and antioxidants. Its health benefits include improving digestion, boosting immunity, and promoting overall well-being. When combined with potatoes, this curry becomes not just a meal but a celebration of flavors.

Ingredients for Gutti Dondakaya Curry:

• 1 bunch of Dondakaya (ivy gourd)
• 1 medium-sized beetroot, diced
• 1 onion, chopped
• 2-3 green chillies, slit
• A few curry leaves
• Fresh coriander leaves, chopped
• 1 tablespoon ginger garlic paste
• 2-3 dry red chillies
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 tablespoons oil
• A little ghee
• Salt, to taste
• Turmeric powder, to taste
• Garam masala, to taste
• Tamarind pulp (from 1 small tamarind fruit)
• Water, as needed
• Grated coconut (optional for garnish)

How to Make Gutti Dondakaya Curry:

1. Prepare the Dondakaya:
   Cut the ends off the Dondakaya and slice it lengthwise into quarters. Fry the pieces in a little oil until they are golden brown and set aside.
2. Tempering:
   In the same pan, heat oil and add mustard seeds, cumin seeds, dry red chillies, and curry leaves. Sauté until fragrant.
3. Add Aromatics:
   Add chopped onions and green chillies. Sauté until the onions turn translucent. Then, add the ginger garlic paste and cook until the raw smell disappears.
4. Incorporate Beetroot:
   Toss in the diced beetroot and fry for about five minutes until slightly tender.
5. Combine Ingredients:
   Add the fried Dondakaya pieces to the pan, followed by turmeric, salt, and any additional spices. Mix well and fry for another two minutes.
6. Make the Curry Base:
   Pour in water and let the mixture come to a boil. Add the tamarind pulp and cook until it reaches a soupy consistency.
7. Final Touches:
   Once it thickens, add garam masala, chopped coriander, a sprinkle of curry powder, and a little ghee. Stir to combine, then remove from heat.
8. Serve and Enjoy:
   Serve your Gutti Dondakaya Curry hot, garnished with grated coconut if desired. Enjoy it with rice, chapati, or even on its own!