Andhra · Curry
Dondakaya palli kura
Ivy gourd with roasted peanut
- Energy
- 170 kcal
- Protein
- 6.21 g
- Fibre
- 7.73 g
- Time
- 25 min
Per serving, 180 g.1 Good for lunch or dinner.
One serving gives you
- 34%of the day’s folate
- 40%of the day’s vitamin C
- 31%of the day’s fibre
- 19%of the day’s magnesium
Nutrition facts
One serving, 180 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy170 kcal10%
Carbohydrates
- Carbohydrate10.1 g4%
- Fibre7.73 g31%
- Soluble fibre2.18 g
Fats
- Fat11.1 g23%
- Saturated fat limit2.11 g11% of limit
- Monounsaturated fat5.22 g
- Polyunsaturated fat3.17 g
- Omega-63.07 g39%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein6.21 g12%
- Histidine133 mg22%
- Isoleucine257 mg21%
- Leucine410 mg18%
- Lysine293 mg27%
- Methionine + cystine135 mg23%
- Phenylalanine + tyrosine518 mg62%
- Threonine199 mg47%
- Tryptophan58.8 mg28%
- Valine268 mg34%
Vitamins
- Vitamin A25.1 µg3%
- Vitamin B10.14 mg10%
- Vitamin B20.07 mg4%
- Vitamin B32.19 mg20%
- Vitamin B50.69 mg14%
- Vitamin B60.14 mg7%
- BiotinNot in the source data
- Folate75.3 µg34%
- Vitamin B120 µg0%
- Vitamin C25.8 mg40%
- Vitamin D0 µg0%
- Vitamin E2.39 mg32%
- Vitamin K35.8 µg65%
Minerals
- Calcium81.3 mg8%
- ChromiumNot in the source data
- Copper0.27 mg16%
- IodineNot in the source data
- Iron1.68 mg6%
- Magnesium68.6 mg19%
- Manganese0.59 mg15%
- MolybdenumNot in the source data
- Phosphorus106 mg11%
- Potassium444 mg13%
- Selenium3.05 µg8%
- Sodium limit202 mg10% of limit
- Zinc0.85 mg6%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Kovai, small dondakaya136 g
- Ground nut palli11.5 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.8 g
- Chillies, red endu mirapakaya1.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Garlic, big clove vellulli2 g
- Onion, big ullipaya15 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Slice ivy gourd lengthwise into thin strips.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add the sliced onion and the ivy gourd with turmeric and salt; cover and cook until tender. Dry-roast 12 g peanuts, grind coarsely with the red chilli, garlic and cumin and toss it through the curry for 2 minutes.