Dondakaya Vepudu

Ivygourd's are a common or say a staple veggie at home I simply used to avoid this veggie while my brother was a big fan of it... Mom makes Ivygourd sabzi in different ways so I getta have them without really annoying her... But when I started working at Hyderabad this was the veggie served almost every other day, we used to complain and complain but no one heeded to our cribbing and finally that we just got used to the fact that it was gonna be there almost thrice a week and we better get used to it... Somehow I dont know why and how I liked this very much and knew the menu really well about when we got Tindoras and started loving them....

There are a variety of dishes that could be done using Tindoras like Vepudu, sabzi, pakoras, chutneys and happily I make them all but then its his turn he kept cribbing all the time and I dont know the proper reason why there isnt a single word of criticism or anything when I make this Vepudu, the bowl will be all empty and I am always asked to make more the next time... This is a typical Andhra style Vepudu which Naanamma makes very often... Lotsa peanuts but very tasty and a simple dish to relish...



Ingredients:

Dondakaya - 1 LB (Tindora/Ivy Gourd)
Turmeric Powder - 1/4 tsp
Salt to taste
Sesame Oil - 2 tbsps

Spice Powder:

Peanuts - 3 tbsps
Coriander Seeds - 1/4 tbsp
Cumin Seeds - 1/2 tbsp
Saunf - 1/2 tsp
Red Chillies - 2-3 nos.
Dry Coconut - 1-2 tsp (optional)

Tempering:

Sesame Oil - 1/2 tsp
Peanuts - 1-2 tbsps (roasted and dehusked)
Mustard Seeds - 1/4 tsp
Curry Leaves a few
Urad Dhal - 1 tbsp


This picture was taken a long time back but somehow dint getta post it. While the first one is taken today!!!

Method:

1. Wash, clean and dry the Tindora and slit them lengthwise, slit each half into two. Finally there will be 4 lengthwise slits of each Tindoras.
2. In a non stick pan fry Peanuts and let it cool and dehusk them. Then roast the remaining ingredients for the spice powder, cool and grind them to a coarse powder.
3. In a large non stick pan add 2 tbsps of Oil and fry the Tindora's with some Salt until raw smell disappears until it slightly changes color, it might take 20-25 mins approx.
4. Add the Turmeric Powder and toss it for a few mins and remove from flames and set aside.
5. In the same pan now do the tempering and add the Tindoras and the spice powder mix them thoroughly well. Adjust Salt and serve hot.

Serve with: Rice or Dosa