Ingredients
Mutton – 500 g, cleaned and cut
Ivy gourd (Dosakai/Dondakaya) – 250 g, washed and chopped
Onion – 2 medium, chopped
Tomato – 1 medium, chopped
Green chilies – 2, slit
Ginger-garlic paste – 1 tbsp
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Curry leaves – few
Oil – 3–4 tbsp
Salt – to taste
Water – 1–1.5 cups
Fresh coriander – for garnish
Execution
1. Sauté Base
Heat oil → add curry leaves, onions, green chilies → sauté till golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes, turmeric, chili, coriander powder → cook until tomatoes soften.
2. Cook Mutton
Add mutton pieces → sauté 5–7 mins until lightly browned.
Add water → cover and cook 30–40 mins until mutton is tender.
3. Add Dosakai
Add chopped dosakai → simmer 8–10 mins until tender but not mushy.
4. Serve
Garnish with fresh coriander.
Serve hot with steamed rice or roti.
Additional tips
Use tender dosakai to prevent fibrous texture.
Simmer on medium-low flame to let mutton absorb the tangy and earthy flavor of ivy gourd.
Adjust green chili and chili powder according to spice preference—Andhra style is usually fiery.