Ivy Gourd/Tindora Brinjal Curry / Dondakaya Vankaya Kura

vankaya & dondakaya kura

Ivy Gourd Brinjal Curry / Dondakaya Vankaya Kura

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 3


  • 1/4 kg Ivy Gourd/Tindora/Dondakayalu
  • 1/4 kg Brinjal / Eggplant
  • 1 pinch Turmeric Powder
  • 2 sp Chutney Powder
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil


  1. Wash and cut dondakayalu into lengthwise pieces.
  2. Wash & cut vankayalu into small pieces and palace in water & keep aside.
  3. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, chopped dondakayalu and stir.
  4. Sprinkle little water & stir, cover and cook until the pieces are soft.
  5. Then add chopped brinjal, salt, turmeric powder and mix well.
  6. Cover and cook on low flame, keep stirring in middle.
  7. When the curry is done add chutney powder & stir well.
  8. Cook for couple of mins with cover and then mix it well.
  9. Remove from flame and transfer into a serving bowl.
  10. Vankaya & dondakaya kura is ready to serve, serve with hot white rice.



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