Gutti Dondakaya Vepudu Recipe - Stuffed Ivy Gourds | Stuffed Tendli | Kovakkai

Name: Gutti Dondakaya Vepudu Recipe - Stuffed Ivy Gourds | Stuffed Tendli | Kovakkai
Prep time: 35 min
Cuisine: Andhra
Ingredients: 500 grams Tindora (Dondakaya/ Kovakkai); slit length wise; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/2 teaspoon Cumin seeds (Jeera); 2 Dry Red Chillies; 1/4 teaspoon Asafoetida (hing); a pinch; 1 sprig Curry leaves; 2 tablespoons Oil; 1/2 teaspoon Turmeric powder (Haldi); Salt; to taste; To roast and ground to a course mix; 2 tablespoons White Urad Dal (Split); 4 tablespoons Chana dal (Bengal Gram Dal); 2 tablespoons Coriander (Dhania) Seeds; 1 teaspoon Cumin seeds (Jeera); 2 tablespoons Sesame seeds (Til seeds); 4 Dry Red Chillies; 1/4 cup Fresh coconut; grated

By Admin

Prep Time Total in 35 M

Course Main Course

Cuisine Andhra

Diet Vegetarian

Gutti Dondakaya Vepudu Recipe is a spicy and delicious preparation of ivy gourd or tendli in an Andhra style. Andhra cuisine is classified under the most spiciest ones, yet this recipe is a mix of amazing flavours and textures.

Ingredients

500 grams Tindora (Dondakaya/ Kovakkai)
slit length wise
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1/2 teaspoon Cumin seeds (Jeera)
2 Dry Red Chillies
1/4 teaspoon Asafoetida (hing)
a pinch
1 sprig Curry leaves
2 tablespoons Oil
1/2 teaspoon Turmeric powder (Haldi)
Salt
to taste
To roast and ground to a course mix
2 tablespoons White Urad Dal (Split)
4 tablespoons Chana dal (Bengal Gram Dal)
2 tablespoons Coriander (Dhania) Seeds
1 teaspoon Cumin seeds (Jeera)
2 tablespoons Sesame seeds (Til seeds)
4 Dry Red Chillies
1/4 cup Fresh coconut
grated

Instructions

Step 1

To begin making Gutti Dondakaya Vepudu Recipe, wash, drain and wipe the Ivy Gourds dry with a kitchen towel

Step 2

Now make a long cross slit on each Dondakaya/ Kovakkai/ Tendli length wise, keeping the base and shape of each vegetable intact and keep aside

Step 3

Next step is to make the Dondakaya Vepudu for which we have to grind the fresh masala

Step 4

Heat a pan over medium heat, add the chana dal and urad dal and roast until golden brown and crisp

Step 5

Stir in the coriander seeds, sesame seeds, cumin seeds, red chillies until the coriander and sesame start popping and releasing a roasted aroma

Step 6

Finally stir in the coconut and roast until it turns lightly golden

Step 7

Turn off the heat and allow the masala to cool

Step 8

Into the small jar of the mixer grinder add the roasted masala, along with a little salt and grind into a coarse powder

Step 9

Transfer masala into a bowl and set aside

Step 10

Now, fill the slit Dondakaya/ Kovakkai/ Tendli with the roasted masala and keep aside

Step 11

Heat oil in a wide pan on medium heat; add the mustard seeds cumin seeds, and allow it to crackle

Step 12

Add the asafoetida, curry leaves and red chillies and roast for a few seconds

Step 13

Add the stuffed Dondakaya/ Kovakkai/ Tendli to the pan, stir in the same, turmeric powder, gently stir, add 1/4 cup of water and cover the pan

Step 14

Turn the heat to low and cook until the dondakaya vepudu is done

Step 15

You can also alternatively, place the whole mixture into the pressure cooker with 2 tablespoons of water and pressure cook for 3 to 4 whistles and turn off the heat

Step 16

Release the pressure immediately and then stir fry in the open until all the masala comes together

Step 17

Once done, turn off the heat and transfer the Gutti Dondakaya Vepudu to serving bowl and serve hot

Step 18

Serve the Gutti Dondakaya Vepudu Recipe along with Steamed Rice and Andhra Style Pappu Charu Recipe for the weeknight dinner