Andra Pradesh Recipe

Gutti  dondakya  vepudu

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Ingredients
•    Dondakaya / Koavakkai / Tindora – 1 pound (25 to 30)
•    Oil – 4 tablespoons
•    Cumin seeds – 1 teaspoon
•    Curry leaves – a few
•    Salt – 3/4 teaspoon
•    Turmeric powder – 1/2 teaspoon
•    Asafoetida – 1/4 teaspoon
•    Coriander leaves – for garnish
Ingredients for stuffing (spice powder)
•    Dry Red Chilli – 6 (you may use half Kashmir chilies for color)
•    Coriander seeds – 2 tablespoons
•    Cumin seeds – 1 teaspoon
•    Sesame seeds – 1 tablespoon
•    Chana dal / Kadala paruppu – 1 & 1/2 tablespoons
•    Dry coconut  powder /  Copra – 2 tablespoons

Procedure:

1. First roast coriander seeds, cumin seeds, chana dal, sesame seeds and with a drop of oil in a Kadai for 5 minutes.
2. Slow roast till it gets light brown spots, remove and cool.
3. In the same pan dry roast the sesame seeds along with dry red chilies for a few minutes.
4. Let them cool and grind it along with dry coconut powder/copra + turmeric powder + asafoetida  & salt.
5. Make a coarse powder and keep it ready.
6. Wash the ivy gourd/ tindora / tindli /kovakkai, chop of the tail ends of the veggie and slit along lengthwise.
7. Stuff a little of that powder in each of those ivy gourds.
8. Now heat oil in a wide frying pan, season with cumin seeds and curry leaves. Line these stuffed gourds along with spice powder.
9. Fry them over low medium flame for 5 minutes.
10. Now turn the flame to low, cover with a lid and cook for 20 minutes. Flip them now and then, make sure to roast evenly.
11. Now the veggies will cook tender and the masala powder will thicken and the mixture will be dry.
 garnish with chopped coriander leaves and serve.