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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. **Cook the horse gram.** 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. **Cook the ivy gourd.** Add 350 gms dondakaya. Cover and pressure cook for 2 whistles on high flame. It will be about 80% cooked.
  3. **Grind the masala.** 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. **Make the tempering.** 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. **Fry the onions.** Add 1 sprig curry leaves, 1/2 cup chopped onion and salt. Fry until the onions turn translucent.
  6. **Add the vegetables.** 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 coconut paste.** Add the ground coconut paste and fry until all the water evaporates and the raw garlic smell is gone.
  8. **Serve.** Sprinkle coriander leaves and enjoy this Andhra style dondakaya horse gram fry with hot rice.