Dondakaya curry / Kovakai curry | How to make Dondakaya curry / Kovakai curry

By Priya Satheesh  |  13th May 2016  |  
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  • Dondakaya curry / Kovakai curry, How to make Dondakaya curry / Kovakai curry
Dondakaya curry / Kovakai curryby Priya Satheesh
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About Dondakaya curry / Kovakai curry Recipe

This is a tasty and flavorful curry which is very popular in Andhra and Telangana state. This curry can be served with pappu and rice.

Dondakaya curry / Kovakai curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Dondakaya curry / Kovakai curry is just mouth-watering. This amazing recipe is provided by Priya Satheesh. Be it kids or adults, no one can resist this delicious dish. How to make Dondakaya curry / Kovakai curry is a question which arises in people's mind quite often. So, this simple step by step Dondakaya curry / Kovakai curry recipe by Priya Satheesh. Dondakaya curry / Kovakai curry can even be tried by beginners. A few secret ingredients in Dondakaya curry / Kovakai curry just makes it the way it is served in restaurants. Dondakaya curry / Kovakai curry can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Dondakaya curry / Kovakai curry.

Dondakaya curry / Kovakai curry

Ingredients to make Dondakaya curry / Kovakai curry

  • 30 Dondakaya / Ivy gourd / Kovakai, sliced
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera / Cumin seeds
  • 1 tbsp Groundnuts / peanuts
  • 1 tsp urad dal
  • A pinch of hing
  • 2 onions, sliced
  • 2 green chillies, sliced
  • 3 Springs of curry leaves
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp Cumin / jeera powder
  • 1 tsp coriander powder
  • salt to taste
  • To roast and grind :
  • 1/4 cup coconut pieces, finely chopped
  • 1 tsp sesame seeds
  • 1 tbsp ground nuts

How to make Dondakaya curry / Kovakai curry

  1. Dry roast and grind the given ingredients. Make a fine paste by adding a little water. Keep aside
  2. Heat oil in a pan / kadai and add mustard seeds.
  3. Once it starts spluttering, add jeera seeds followed by peanuts, curry leaves, urad dal and hing powder.
  4. Fry and add the sliced onions along with green chillies.
  5. Saute till the color of onions changes into light brown and add the sliced ivy gourd pieces.
  6. Mix well and cook it for a couple of minutes.
  7. Now add the masala powders (Turmeric, Chilli, Coriander and Jeera ) along with the required amount of salt.
  8. Cook it for a minute and add 2 tbsp of water.
  9. Cover the pan and cook till the vegetables get cooked and turn dry.
  10. Add the coconut paste and mix well.
  11. Cook it again for 5 minutes or till the paste blends well with the vegetables.
  12. Once done, remove from the flame and serve with hot rice.

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