Andhra Style Stuffed Ivy Gourd Fry/ Gutti Dondakaya Vepudu

Stuffed Ivy gourd is one of my favorite dishes which my mom makes often. I love anything made out of ivy gourd. When in school, if any of my friends brought the stuffed ivy gourd, I used to trade them with my food and I enjoyed eating this stuffed version. I love to eat Andhra food a lot. My mom makes the best version. During school days, for lunch box along with rice, she used to send me varieties of dishes. She is an expert in Kerala cuisine but most of the traditional Andhra dishes, she used to learn and prepare for us. Feeling very nostalgic.

This is an easy dish which can be prepared within no time through the preparation part of slicing the ivy gourd is little time consuming, but worth the effort. Just roast and grind all the spices and stuff the paste in ivy gourd and fry them in little oil till soft and tender. Voila... a mouthwatering dish is ready to go with hot steaming rice.

This stir-fry has a nice crunchy outside and nutty flavor inside. Hope you all might like it. Try it out and let me know...
Ingredients:
Ivy Gourd- 10- 15nos
Red Chilis- 3 nos
Sesame Seeds- 2 tbsp
Peanuts- 1/4 Cup
Urad Dal- 1 tbsp
Coriander Seeds- 1 tbsp
Oil- 2 tbsp
Mustard Seeds-1 tbsp
Cumin Seeds-1 tsp
Method:
Heat 1 tbsp of oil, roast the red chilis, urad dal, peanuts, coriander seeds and urad dal. When roasted well switch off the flame and let it cool. Grind to a fine paste along with required amount of salt and water.
Chop the ends of the ivy gourd and slit lengthwise. Stuff the above made paste in the ivy guard and keep this aside.
Heat the remaining oil in a wok, splutter the mustard and cumin seeds.
Add the stuffed ivy gourd, stir for 5 minutes on a medium flame. Close with a lid and let this cook for about 10- 15 minutes on a slow flame, stirring in between.
Once when they turn soft and cooked, switch off the flame and serve along with hot steamed rice.

Kovakka Peera/ Ivy Gourd in Coconut

I love ivy gourd in any form. Whenever my mom prepares this vegetable, I am the one who will be finishing the whole dish. After my marriage, I rarely prepare this vegetable, as my husband is not a big fan of this vegetable.

I usually make stir fry out of this, I never knew that something delicious can be made using coconut. We make meen peera (fish in coconut) the same way. This tastes better the next day. Just try this dish and you will really love this ...

Ingredients:

1. Kovakka/ Ivy Gourd( cut lengthwise)- 250 gms
2. Grated Coconut- ½ Cup
3. Green Chillies- 3 nos
4. Shallots- 3 nos
5. Cumin Seeds- 1 tsp
6. Ginger- ½ inch
7. Turmeric Powder- ½ tsp
8. Curry leaves- few
9. Oil- 1 tbsp
10. Salt- as required
11. Mustard Seeds- 1 tsp
12. Kokum- 2 pieces

Method:

1. Grind coconut, green chillies, onions, ginger, cumin seeds to a coarse paste.
2. Heat oil, splutter mustard seeds and then add  curry leaves, ivy gourd, kokum, coarsely ground paste. Add a little water and cover and cook on low flame for about 5-7 min. Mix in between.
3. Enjoy with hot rice.

Dondakaya pachadi / Ivy gourd / Tindora chutney

Ivy gourd in any form, I love it.This chutney I tasted when I was in school. My friends used to bring this for lunch and we used to share our food. I loved this a lot and told my mom to make this the next day. My mom who only makes Kerala dishes didnt know what I was talking about (that was the first time she heard about that). She called her Andhra-ite friend and made this for my lunch. Now also whenever I feel a bit lazy I make this chutney, as this is very easy to make. I love this chutney a lot.

Ingredients:

1. Ivy gourd / Tindora- 250gms
2. Tamarind- Small piece
3. Onions- 1no
4. Green chillies- 3nos
5. Salt- to taste
6. Oil- 1tbsp

Method:

1. Clean and cut tindora to small pieces.
2. Heat oil in a pan. Add the cut tindora pieces, roughly chopped onions, chopped green chillies, tamarind and salt.
3. Fry for some time till the tindora pieces become soft. Cool it and grind it coarsely.
4. Enjoy this with hot rice and ghee.