### TranslatedIngredients: 500 grams Tindora (Dondakaya/ Kovakkai) - slit length wise,1 Onion - thinly sliced,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,Asafoetida (hing) - a pinch,1 sprig Curry leaves,2 tablespoons Sunflower Oil,Salt - to taste,2 tablespoons White Urad Dal (Split),4 tablespoons Raw Peanuts (Moongphali),2 tablespoons Coriander (Dhania) Seeds,2 tablespoons Sesame seeds (Til seeds),4 Dry Red Chillies,1 teaspoon Sunflower Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Andhra ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Gutti Dondakaya Vepudu Recipe, wash, drain and wipe the Ivy Gourds dry with a kitchen towel.Now make a long cross slit on each Ivy Gourd length wise, keeping the base and shape of each ivy gourd intact and keep aside.Heat oil in a pan on medium flame, add the dried red chillies, urad dal and fry them until it gets golden brown in colour. Remove and keep it aside in a plate.In the same pan, dry roast peanuts, coriander seeds and sesame seeds one by one until it turns fragrant and keep aside.Once the roasted ingredients are cool, grind them together with some salt using a mixer grinder to a course mix.Now, fill the slit ivy gourds with the roasted course mix and keep aside.Heat oil in a wide pan on medium flame, add the mustard seeds, cumin seeds and let it crackle. Add the asafoetida, curry leaves and red chillies and let it splutter.Once it splutters, add the sliced onions and saute until it becomes slight brown.Add the stuffed ivy gourds to the pan, gently stir and cook with the lid on keeping the heat low.After a few minutes, gently turn the sides of the ivy gourds, season with salt and let it cook further for another 5 minutes with the lid on.Once the ivy gourds are cooked till crunchy texture, switch off the flame.Serve the Gutti Dondakaya Vepudu Recipe along with Steamed Rice and Andhra Style Pappu Charu Recipe for the weeknight dinner.
