Gutti dondakaya recipe, a easy but scrumptious Andhra type stuffed ivy gourd made with kura podi (curry powder)
gutti dondakaya
Andhra meals boasts of a lot of stuffed vegetable dishes. Greens like vankaya (brinjals/baingan), bendakaya (okra/bhindi), dondakaya (ivy gourd/tindora) and kakarakaya (bittergourd/karela) are good 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 properties.
ivy gourd aka tindora, slit half approach via and full of the kura podi
I’m sharing a treasured dondakaya recipe Andhra type. Of us both love or hate dondakaya. Dondakaya is extremely tasty when cooked proper. All of it depends upon the way you remodel this petite vegetable right into a flavorful, “I wish to eat it” kind of dish. You must select tender, barely plump tindora for making ready this Andhra vegetarian delight. It’s so scrumptious, and easy to make that you just’d wish to make it part of your on a regular basis lunch or dinner menu. Even your youngsters will get pleasure from this dish.
I like this vegan dondakaya recipe as a result of the selfmade kura podi (stuffing) is full of a beautiful vary of components that embody seeds, spices, copra, and lentils. This stuffing has a really good stability of spice and a delicate candy taste with neither overpowering the opposite. Whereas making ready the stuffing, you may double the kura podi components and make some further stuffing curry powder for later use. You may refrigerate the kura podi to make use of as stuffing to make gutti vankaya as an alternative of dondakaya. It is a versatile spice mix and cuts preparation time 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 kind the spine of gutti dondakaya. All of it depends upon the roasting of the spices used for the stuffing. As you roast them to a pleasant golden brown shade, there’s a delicate 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 might be compromising on the general taste of the dish. I like that the tempering components although minimal play a big function. Sure, contemporary 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, we now have to roast the stuffed dondakaya on sluggish fireplace permitting it to absorb all of the flavors properly.
There is no such thing as a have to 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 in your simple 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 type, stuffed dondakaya vepudu, stuffed dondakaya masala kura, crispy dondakaya
It is a gem amongst dondakaya recipes and you must give it a attempt. You may come again and thank me later. 🙂
gutti dondakaya vepudu
Learn how to make gutti dondakaya or stuffed tindora andhra type
