Dondakaya Allam Mirchi Kura / Ivy Gourd fry with Ginger and Green Chillie Paste

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Ivy Gourd / Dondakaya fry with Ginger and Green Chillie Paste

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 2


  • 1/4 kg Dondakayalu / Ivy Gourd
  • 1 pinch Turmeric Powder
  • 3 Green Chillies
  • 1 small Ginger Piece
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil


  1. Wash green chillies, ginger and grind into a coarse paste & keep aside.
  2. Wash and trim the ivy gourds and cut into lengthwise pieces, cook ivy gourd pieces along with salt & turmeric powder.
  3. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, cooked tindora pieces and stir.
  4. Next add ground allam mirchi paste and mix well, continue to cook for 2 mins on low flame and stir well.
  5. Turn off the flame and transfer into a serving bowl, dondakaya allam pachi mirchi curry is ready to serve, serve with hot rice.



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