Tendli/Ivy gourd lovers will enjoy today’s dish. A perfect stuffing recipe that couldn’t get any better. You will need good quality, tender tindora to prepare this dry saute. Does take some time to roast but is worth the wait as the more tindora roasts, the more its infused with flavor. 🙂 Classic stuffed vegetable at its best!
Gutti Dondakaya Recipe
Prep & Cooking: 45 mts
Serves: 4-5 persons
Cuisine: Andhra
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1/4 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing
1 large onion, sliced
salt to taste
1 1/2 tbsps oil
coriander leaves for garnish
Seasoning/Poppu/Tadka:
pinch of mustard seeds
pinch of cumin seeds
few curry leaves
Roast:
3 dry red chillis
2 tsps coriander seeds
1/2 tbsp urad dal/split gram dal/minapappu
3-4 tbsps peanuts
1 1/2 tbsps til/nuvvulu/sesame seeds
1 tsp oil
1 Heat oil in a pan, add the red chillis and urad dal and allow the dal to turn red. Remove from pan and keep aside. Add peanuts and roast for 6 mts. Remove and keep aside. Add sesame seeds and coriander seeds and roast for 2 mts. Remove from pan. Cool and grind to a slightly coarse pwd with 1/4 tsp salt. Stuff the nipped dondakayalu with this stuffing and keep aside.
2 Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and saute for few secs. Add the curry leaves and saute for a few secs. Add the sliced onions and saute for 4 mts.
3 Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, turn the pieces so that they cook all over. Place lid and cook for another 15 mts.
4 After 4-5 mts, remove lid, add salt as required and turn the pieces so that they cook all over. Roast without lid till soft, approx another 10-12 mts.
5 Turn off heat and serve with hot steamed rice.
