Gutti Dondakaya Vepudu Recipe - Andhra Style Stuffed Ivy Gourds
Gutti Dondakaya Vepudu is a South Indian Style stuffed Tindora where Tindora is stuffed with peanut masala. Serve it along with Steamed Rice and Andhra Style Pappu Charu Recipe for the weeknight dinner.
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.
It is spicy and crunchy making it a delectable side dish for the meal. Ivy gourd or tendli is known for its nutritional value. It is light on the tummy and makes one feel fuller. It also supports healthy blood sugar by acting like natural insulin in our body.
If you like this recipe, try more recipes from Andhra Recipes such as
- 500 grams Tindora (Dondakaya/ Kovakkai) , slit length wise
- 1 Onion , thinly sliced
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chillies
- Asafoetida (hing) , a pinch
- 1 sprig Curry leaves
- 2 tablespoons Sunflower Oil
- Salt , to taste To roast and ground to a course mix
- 2 tablespoons White Urad Dal (Split)
- 4 tablespoons Raw Peanuts (Moongphali)
- 2 tablespoons Coriander (Dhania) Seeds
- 2 tablespoons Sesame seeds (Til seeds)
- 4 Dry Red Chillies
- 1 teaspoon Sunflower Oil
How to make Gutti Dondakaya Vepudu Recipe - Andhra Style Stuffed Ivy Gourds
To begin making Gutti Dondakaya Vepudu Recipe, wash, drain and wipe the Ivy Gourds dry with a kitchen towel.
Now make a long cross slit on each Ivy Gourd length wise, keeping the base and shape of each ivy gourd intact and keep aside.
Heat oil in a pan on medium flame, add the dried red chillies, urad dal and fry them until it gets golden brown in colour. Remove and keep it aside in a plate.
In the same pan, dry roast peanuts, coriander seeds and sesame seeds one by one until it turns fragrant and keep aside.
Once the roasted ingredients are cool, grind them together with some salt using a mixer grinder to a course mix.
Now, fill the slit ivy gourds with the roasted course mix and keep aside.
Heat oil in a wide pan on medium flame, add the mustard seeds, cumin seeds and let it crackle. Add the asafoetida, curry leaves and red chillies and let it splutter.
Once it splutters, add the sliced onions and saute until it becomes slight brown.
Add the stuffed ivy gourds to the pan, gently stir and cook with the lid on keeping the heat low.
After a few minutes, gently turn the sides of the ivy gourds, season with salt and let it cook further for another 5 minutes with the lid on.
Once the ivy gourds are cooked till crunchy texture, switch off the flame.