Those who like tindora (kovakkai) will enjoy this recipe. Gutti dondakaya is soft on bite while a medley of spices in a tangy sauce deliver a comforting mouth-feel bringing intrigue to the simplicity of ivy gourd. The recipe couldn’t get easier, not to mention delicious and is sure to become a regular in your kitchen. 1 Heat oil in a pan, add the cumin, red chillis and urad dal and toast for 3-4 mts. Make a paste along with onions, add salt. Stuff the nipped dondakayalu with the stuffing and keep aside. 2 Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and garlic and saute for a mt. Add the curry leaves and saute for a few secs. 3 Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Cook for another 15 mts. 4 Add tamarind extract along with 1/4 cup of water. Let it cook on low heat with lid till the dondakayalu turn soft. Add jaggery and combine. 5 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Garnish with chopped coriander leaves. 6 Turn off heat and serve with hot steamed rice. Prep & Cooking: 45 mts Serves: 4-5 persons Cuisine: Andhra . 2 medium sized onions 1 tsp grated jaggery (adjust) small lemon sized tamarind (soak in 1/4 cup warm water) salt to taste 1 1/2 tbsps oil coriander leaves for garnish Seasoning/Poppu/Tadka: 1/2 tsp mustard seeds 1/2 tsp cumin seeds 4-5 crushed garlic cloves few curry leaves Roast: 4 dry red chillis 1 tsp cumin seeds 1 tbsp urad dal/split gram dal/minapappu 1/2 tsp oil
