Vepudu

Vepudu

 Gutti Dondakaya Vepudu is an Andhra Style stuffed Tindora otherwise called Tendli. The Stuffing is produced using newly simmered and ground flavors making the dish totally delectable. Serve it alongside Pepper Rasam and hot steamed rice for an encouraging feast. 

Gutti Dondakaya Vepudu Formula is a fiery and tasty readiness of ivy gourd or tendli in an Andhra style. Andhra cooking is characterized under the most spiciest ones, yet this formula is a blend of astounding flavors and surfaces. 

It is fiery and crunchy making it a delightful side dish for the supper. Dondakaya/Kovakkai/Tendli additionally is known for its dietary benefit. It is light on the stomach and causes one to feel more full also. It additionally bolsters sound glucose by acting like normal insulin in our body. 

Serve the Gutti Dondakaya Vepudu Formula alongside Steamed Rice and Andhra Style Pappu Charu Formula for the weeknight supper 

Prep in                          Cooks in                      Total time                           Serves

15 mins                          20 mins                           35 mins                                  04

Ingredients

500 grams Tindora (Dondakaya/ Kovakkai) , slit length wise

1/2 teaspoon Mustard seeds

1/2 teaspoon Cumin seeds (Jeera)

2 Dry Red Chillies

1/4 teaspoon Asafoetida (hing) , a pinch

1 sprig Curry leaves

2 tablespoons Sunflower Oil

1/2 teaspoon Turmeric powder (Haldi)

Salt as per 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

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

To start making Gutti Dondakaya Vepudu Formula, wash, channel and wipe the Ivy Gourds dry with a kitchen towel.

Presently make a long cross cut on each Dondakaya/Kovakkai/Tendli length astute, keeping the base and state of every vegetable flawless and keep aside.

Subsequent stage is to make the Dondakaya Vepudu for which we need to crush the new masala.

Warmth a container over medium warmth, add the chana dal and urad dal and dish until brilliant earthy colored and fresh.

Mix in the coriander seeds, sesame seeds, cumin seeds, red chillies until the coriander and sesame begin popping and delivering a broiled fragrance.

At last mix in the coconut and meal until it turns delicately brilliant. Mood killer the warmth and permit the masala to cool.

Into the little container of the blender processor add the simmered masala, alongside somewhat salt and crush into a coarse powder.

Move masala into a bowl and put in a safe spot.

Presently, fill the cut Dondakaya/Kovakkai/Tendli with the broiled masala and keep aside.

Warmth oil in a wide dish on medium warmth; add the mustard seeds cumin seeds, and permit it to pop. Add the asafoetida, curry leaves and red chillies and dish for a couple of moments.

Add the stuffed Dondakaya/Kovakkai/Tendli to the dish, mix in the equivalent, turmeric powder, delicately mix, add 1/4 cup of water and cover the container. Turn the warmth to low and cook until the dondakaya vepudu is finished.

You can likewise on the other hand, place the entire blend into the pressing factor cooker with 2 tablespoons of water and pressing factor cook for 3 to 4 whistles and mood killer the warmth. Delivery the pressing factor promptly and afterward pan sear in the open until all the masala meets up.

When done, turn off the warmth and move the Gutti Dondakaya Vepudu to serving bowl and serve hot.

Serve the Gutti Dondakaya Vepudu Formula alongside Steamed Rice and Andhra Style Pappu Charu Formula for the weeknight supper.

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