Stuffed kundru curry 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 intact and keep aside.

Heat a pan over medium heat, add the chana dal and urad dal, and roast 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 powder. Transfer masala into a bowl and set aside.

Now, fill the slit Dondakaya/ Kovakkai/ Tendli with the roasted masala and keep it 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 chilies, and roast for a few seconds. Add the stuffed Dondakaya/ Kovakkai/ Tendli to the pan, stir in the same, turmeric powder, gently stir, add 1/4 cup of water, and cover the pan. Turn the heat to low and cook until the ivy gourd is done.

Once done, turn off the heat and transfer the Gutti Dondakaya Vepudu to the serving bowl and serve hot.