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 dondakaya/ kovakkai/ tendli length wise, keeping the base and shape of each vegetable into intact and keep aside.
Next step is to make the dondakaya vepudu for which we have to grind the fresh masala.
Heat a Pan Over Medium Heat, Add the Chana Dal and Urad Dal and Roast Until Until Golden Brown and Crisp.
Stir in the coriander seeds, sesame seeds, cumin seeds, red chillies until the coriander and sesame start popping and releasing a roasted aroma.
Finally stir in the coconut and roast until it turns lightly golden. Turn off the heat and allow the masala to cool.
Into the small jar of the mixer grinder add the roasted masala, along with a little salt and grind into a coarse power.
Transfer Masala Into A Bowl and Set Aside.
Now, fill the slit dondakaya/ kovakkai/ tendli with the roasted masala and keep aside.
Heat oil in a wide pan on medium heat; Add the mustard seeds cumin seeds, and allow it to crackle. Add the asafoetida, curry leaves and red chillies and roast for a few seconds.
Add the stuffed dondakaya/ kovakkai/ tendli to the pan, stir in the same, turmeric power, gently stir, add 1/4 cup of water and cover the pan. Turn the heat to low and cook until the dondakaya vepudu is done.
You can also alternatively, place the whole mixture into the pressure cooker with 2 tablespoons of water and pressure cook for 3 to 4 whistles and turn of the heat. Release the pressure immediatily and then stir fry in the open until all the masala comes togeether.
Once done, turn off the heat and transfer the gutti dondakaya vepudu to served bowl and serving hot.
Serve the gutti dondakaya vepudu recipe along with steamed rice and Andhra style Pappu Charu Recipe for the Weeknight Dinner.
