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Dondakaya Ulavala Vepudu | Andhra Style Ivy Gourd and Horse Gram Fry

| vegetarian

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Servings 4

Ingredients

  • To cook the horse gram:
  • 3-4 tbsp sprouted horse gram (ulavalu)
  • 1/2 cup water
  • Salt to taste
  • To cook the ivy gourd:
  • 350 gms dondakaya (ivy gourd)
  • For the coconut garlic paste:
  • 8 - 10 garlic pods
  • 1/4 cup fresh coconut
  • 3 green chilies
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp mustard
  • A little water
  • For the tempering:
  • 4-5 tbsp oil
  • 1/2 tsp mustard
  • 1/2 tsp cumin
  • 1 tbsp chana dal
  • 1 tsp urad dal
  • 2 dry chilies
  • 1 sprig curry leaves
  • 1/2 cup chopped onion
  • salt to taste
  • 1/4 tsp turmeric
  • To finish:
  • coriander leaves

Instructions

  1. Add 3-4 tbsp sprouted horse gram, 1/2 cup water and salt to a pressure cooker. Cover and pressure cook for 3 whistles.
  2. Add 350 gms dondakaya. Cover and pressure cook for 2 whistles on high flame. It will be about 80% cooked.
  3. In a mixer jar, add 8-10 garlic pods, 1/4 cup fresh coconut, 3 green chilies, 1/2 tsp black pepper, 1/2 tsp cumin and 1/2 tsp mustard. Add a little water and grind to a semi-coarse paste.
  4. Heat 4-5 tbsp oil in a pan. Add 1/2 tsp mustard, 1/2 tsp cumin, 1 tbsp chana dal, 2 dry chilies and 1 tsp urad dal. Fry well.
  5. Add 1 sprig curry leaves, 1/2 cup chopped onion, and salt. Fry until the onions turn translucent.
  6. Add the cooked dondakaya and horse gram along with 1/4 tsp turmeric. Saute well and cook until it comes to a rolling boil.
  7. Add the ground coconut paste and fry until all the water evaporates and the raw garlic smell is gone.
  8. Sprinkle coriander leaves and enjoy this Andhra style dondakaya horse gram fry with hot rice.