Gutti Dondakaya Vepudu Stuffed Ivy Gourd Recipe

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Directions

• Wash, drain and wipe the ivy gourds dry with a kitchen towel and make a long cross slit on each ivy gourd length wise and keep the base and shape of each ivy gourd intact and keep it aside.
• Heat oil in a pan on medium flame, add the dried red chilies and urad dal and fry them until it gets golden brown in color and remove it from the oil and keep it aside on a plate.
• In the same pan dry roast peanuts, coriander seeds, and sesame seeds one by one until it turns fragrant and keep it aside.
• Once the roasted ingredients are cool, grind them together with some salt to a coarse mixture.
• Now, fill the slit ivy gourds with the roasted course mixture and keep it aside.
• Heat oil in a wide pan on medium flame, add mustard and cumin seeds and let it crackle.
• Add asafoetida, curry leaves, and red chilies and let it splutter and add the sliced onions and saute until it becomes light brown.
• Add the stuffed ivy gourds to the pan, gently stir and cover with a lid and cook on a low flame.
• After a few minutes, gently turn the sides of the ivy gourds, season with salt and cover the lid and cook it for 5 min.
• Once the ivy gourds are cooked switch off the flame.
• Serve the Gutti Dondakaya Vepudu Recipe along with Steamed Rice.

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By Meghna Nath