Tindora Masala Curry | Masala Dondakaya | Ivy Gourd curry

Home  >>  Appetizer  >>  Tindora Masala Curry | Masala Dondakaya | Ivy Gourd curry

Tindora Masala Curry | Masala Dondakaya | Ivy Gourd curry

   Appetizer,Vegan   June 17, 2018  No Comments


Try this tasty and easy to prepare masala curry. It goes very well with rice/roti.


Tindora/Dondakaya/Ivy gourd 1 pound

Oil 1 tbsp + 3tbsp

Peanuts 2 tbsp

Dhaniya 1tbsp

Sesame seeds 1 tbsp

Channa dal 1 tbsp

green chillies 4-5

Dry coconut 1 small piece ( 2tbsp approx.)

Cinnamon 1/2 inch

cardamom 2

cloves 2-3

cilantro handful

mint half of cilantro

Tamarind lemon size

Ginger 1/2 inch

Garlic 10 cloves

Cumin, mustard, channa dal, urad dal 1tbsp

Onion 2

Tomato 2

Chilli powder to taste

salt to taste

curry leaves few


  1. Heat 1 tbsp oil. on a low heat saute peanuts, Dhaniya, sesame, channa dal and green chillies. Cook till half done.
  2. Add dry coconut, cinnamon, cardamom, cloves and saute until you get the nice aroma.
  3. Add cilantro and mint and cook for 1 minute.
  4. Now, add tamarind and cook for 1 more minute.
  5. switch off the heat and cool down completely.
  6. Add ginger and garlic to it and make a smooth paste. Add water if required.
  7. In a pan, heat 3 tbsp oil. Add slit tindora, salt and turmeric – mix well, cover and cook until half cooked. scoop them out onto a plate.
  8. Into the same oil, add cumin, mustard, channa dal and urad dal. saute till they splutter. Add curry leaves.
  9. Add finely chopped onion and fry for 2 minutes or until translucent.
  10. Add finely chopped tomato and cook till soft.
  11. Add cooked Tindora and mix well.
  12. Add chilli powder and ground masala paste and mix well. Add water to your consistency.
  13. Cover and cook for 5 minutes.
  14. Garnish with cilantro and serve hot with rice/roti

Leave a Reply

Your email address will not be published. Required fields are marked *