Is Gutti Dondakaya ~ Stuffed Tendli vegetarian?

Yes, Gutti Dondakaya ~ Stuffed Tendli is completely vegetarian. It contains no meat, fish, or eggs, making it suitable for vegetarians and lacto-vegetarians.

Gutti Dondakaya ~ Stuffed Tendli | Sailu's Kitchen

Instructions

Heat oil in a pan, add the cumin, red chillis and urad dal and toast for 3-4 mts. Make a paste along with onions, add salt. Stuff the nipped dondakayalu with the stuffing and keep aside.<br

Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and garlic and saute for a mt. Add the curry leaves and saute for a few secs.<br

Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Cook for another 15 mts.<br

Add tamarind extract along with 1/4 cup of water. Let it cook on low heat with lid till the dondakayalu turn soft. Add jaggery and combine.<br

After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Garnish with chopped coriander leaves.<br

Turn off heat and serve with hot steamed rice.

About This Recipe

Gutti Dondakaya ~ Stuffed Kovakkai aka Tindora

It doesn’t take much for me to prepare a stuffed vegetable dish. Send some brinjals or ivy gourds my way and I’ll happily stuff and cook them to feed some hungry folks until they are stuffed. 🙂

Dondakaya, Kovakkai, Kundru, Ivy Gourd

Those who like tindora (kovakkai) will enjoy this recipe. Gutti dondakaya is soft on bite while a medley of spices in a tangy sauce deliver a comforting mouth-feel bringing intrigue to the simplicity of ivy gourd. The recipe couldn't get easier, not to mention delicious and is sure to become a regular in your kitchen.

Gutti Dondakaya Recipe

Prep & Cooking: 45 mts

Serves: 4-5 persons

Cuisine: Andhra

Ingredients:

1/4 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing

2 medium sized onions

1 tsp grated jaggery (adjust)

small lemon sized tamarind (soak in 1/4 cup warm water)

salt to taste

1 1/2 tbsps oil

coriander leaves for garnish

Seasoning/Poppu/Tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4-5 crushed garlic cloves

few curry leaves

Roast:

4 dry red chillis

1 tsp cumin seeds

1 tbsp urad dal/split gram dal/minapappu

1/2 tsp oil

1 Heat oil in a pan, add the cumin, red chillis and urad dal and toast for 3-4 mts. Make a paste along with onions, add salt. Stuff the nipped dondakayalu with the stuffing and keep aside.
2 Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and garlic and saute for a mt. Add the curry leaves and saute for a few secs.
3 Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Cook for another 15 mts.
4 Add tamarind extract along with 1/4 cup of water. Let it cook on low heat with lid till the dondakayalu turn soft. Add jaggery and combine.
5 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Garnish with chopped coriander leaves.
6 Turn off heat and serve with hot steamed rice.