Andhra · Curry
Dondakaya vepudu
Stir-fried Ivy gourd
- Energy
- 111 kcal
- Protein
- 3.54 g
- Fibre
- 6.56 g
- Time
- 25 min
Per serving, 169 g.1 Good for lunch or dinner.
One serving gives you
- 31%of the day’s folate
- 40%of the day’s vitamin C
- 26%of the day’s fibre
- 12%of the day’s magnesium
Nutrition facts
One serving, 169 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy111 kcal6%
Carbohydrates
- Carbohydrate8.34 g3%
- Fibre6.56 g26%
- Soluble fibre2 g
Fats
- Fat6.55 g13%
- Saturated fat limit1.17 g6% of limit
- Monounsaturated fat3.09 g
- Polyunsaturated fat1.83 g
- Omega-61.73 g22%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein3.54 g7%
- Histidine72.6 mg12%
- Isoleucine131 mg11%
- Leucine237 mg10%
- Lysine202 mg19%
- Methionine + cystine67.3 mg11%
- Phenylalanine + tyrosine269 mg32%
- Threonine131 mg31%
- Tryptophan34.7 mg17%
- Valine162 mg21%
Vitamins
- Vitamin A25.3 µg3%
- Vitamin B10.08 mg6%
- Vitamin B20.06 mg3%
- Vitamin B30.96 mg9%
- Vitamin B50.59 mg12%
- Vitamin B60.12 mg6%
- BiotinNot in the source data
- Folate67.8 µg31%
- Vitamin B120 µg0%
- Vitamin C25.9 mg40%
- Vitamin D0 µg0%
- Vitamin E1.9 mg25%
- Vitamin K35.6 µg65%
Minerals
- Calcium72.9 mg7%
- ChromiumNot in the source data
- Copper0.16 mg9%
- IodineNot in the source data
- Iron1.24 mg4%
- Magnesium45.4 mg12%
- Manganese0.39 mg10%
- MolybdenumNot in the source data
- Phosphorus70.8 mg7%
- Potassium369 mg11%
- Selenium2.68 µg7%
- Sodium limit200 mg10% of limit
- Zinc0.48 mg4%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Kovai, small dondakaya136 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya1.8 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Garlic, big clove vellulli3 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 crushed garlic, then the ivy gourd, turmeric, salt and the red chilli powder. Cook uncovered on medium heat, stirring often, until tender and lightly crisp at the edges.