Gutti dondakaya recipe, a easy but scrumptious Andhra type stuffed ivy gourd made with kura podi (curry powder)
Andhra meals boasts of quite a lot of stuffed vegetable dishes. Greens like vankaya (brinjals/baingan), bendakaya (okra/bhindi), dondakaya (ivy gourd/tindora) and kakarakaya (bittergourd/karela) are excellent for stuffed dishes. Gutti dondakaya is a type of conventional, vegetarian Andhra ‘vantalu’ (learn that as cooking) that has as many variations as there are ammammas/nannammas (grandmothers) in Andhra. This isn’t restaurant type Indian meals however actual, on a regular basis meals cooked in Telugu houses.
ivy gourd aka tindora, slit half approach via and full of the kura podi
I’m sharing a treasured dondakaya recipe Andhra style. People both love or hate dondakaya. Dondakaya is incredibly tasty when cooked right. All of it will depend on the way you rework this petite vegetable right into a flavorful, “I need to eat it” kind of dish. You must select tender, barely plump tindora for getting ready this Andhra vegetarian delight. It’s so scrumptious, and easy to make that you simply’d need to make it part of your on a regular basis lunch or dinner menu. Even your youngsters will get pleasure from this dish.
I am keen on this vegan dondakaya recipe as a result of the home made kura podi (stuffing) is filled with a beautiful vary of components that embody seeds, spices, copra, and lentils. This stuffing has a really good steadiness of spice and a refined candy taste with neither overpowering the opposite. Whereas getting ready the stuffing, you’ll be able to double the kura podi components and make some further stuffing curry powder for later use. You possibly can refrigerate the kura podi to make use of as stuffing to make gutti vankaya as an alternative of dondakaya. This can be a versatile spice mix and cuts preparation time if in case you have the kura podi prepared.
The important thing to tasty gutti dondakaya is the stuffing aka kura podi
The dry crimson chilies, dry coconut, coriander seeds, cumin seeds, sesame seeds and Bengal gram type the spine of gutti dondakaya. All of it will depend on the roasting of the spices used for the stuffing. As you roast them to a pleasant golden brown shade, there’s a refined perfume within the air which fills your kitchen. You’ll have to take care to not burn them. Roast them on a low flame.
You must select tender, lengthy ivy gourds in any other case, you’re compromising on the general taste of the dish. I like that the tempering components although minimal play a big function. Sure, recent curry leaves and asafoetida elevate the flavour profile of the dish by leaps and bounds. It’s subtly spiced however total a well-balanced spice mix. Lastly, now we have to roast the stuffed dondakaya on gradual hearth permitting it to absorb all of the flavors properly.
There isn’t a must garnish the ultimate dish. I sprinkled some chopped coriander leaves for visible enchantment since I’m photographing the picture.
gutti dondakaya andhra type
I’ve earlier blogged just a few dondakaya recipes andhra type, largely dry saute variations and few stuffed dondakaya varieties. I’m sharing the hyperlinks to the dondakaya recipes to your straightforward reference.
dondakaya vepudu, dondakaya fry, dondakaya pappula podi, dondakaya kobbari vepudu, dondakaya verusenaga fry (with peanuts), dondakaya pachadi (chutney), dondakaya annam (rice), stuffed tendli andhra style, stuffed dondakaya vepudu, stuffed dondakaya masala kura, crispy dondakaya
This can be a gem amongst dondakaya recipes and it is best to give it a attempt. You possibly can come again and thank me later. 🙂
gutti dondakaya vepudu
The way to make gutti dondakaya or stuffed tindora andhra type