Main ingredients:  dondakayalu/ ivy gourd/ tindora and potato.

Cook time:  30 minutes.

Serves: 2-3.

Dondakai Bangala dumpa Vepudu

Dondakai Bangala dumpa Vepudu

 

INGREDIENTS:

  1. 500 grams ivy gourds (remove ends, cut into 2 pieces then slice length wise).
  2. 2 medium potatoes (peel and cut into small pieces).
  3. 1 medium onion (chopped).
  4. 2-3 green chilies (cut into diagonal shape).
  5. 3-4 flakes garlic (slightly crushed).
  6. 1 sprig curry leaves.
  7. Salt- to taste.
  8. 1 pinch turmeric pwd.
  9. ¾ tsp red chilly pwd.

TO TEMPERING:

  1. 2-3 tbsp oil.
  2. 1 tsp cumin seeds/ jerra/ jeelakarra.
  3. 1 tsp split Bengal gram/ urad dal/ minapappu (skin less).
  4. 1 tsp mustard seeds/ rai/ aavaalu.

METHOD:

  1. Heat oil in a frying pan on over low flame, add cumin seeds, mustard seeds and split black gram, as they start to change color and splutter, add chopped onion and saute for a few sec.IMG_7954

    Dondakaya Bangala dumpa Vepudu Preparation

    Dondakaya Bangala dumpa Vepudu Preparation

  2. Add ivy gourd pieces and potato pieces, salt and turmeric pwd and mix.

    Preparation of Dondakai Bangala dumpa Vepudu

    Preparation of Dondakai Bangala dumpa Vepudu

  3. Cook, stirring occasionally for 15- 20 minutes or till the mixture soften and turns light brown color.IMG_7975

    Dondakai Bangala dumpa Vepudu Preparation

    Dondakai Bangala dumpa Vepudu Preparation

  4. Add curry leaves, crushed flakes garlic and green chilly pieces and red chilly pwd and sauté for another 2 minutes and turn off flame.

    DONDAKAI BANGALA DUMPA VEPUDU

    DONDAKAI BANGALA DUMPA VEPUDU

Serve as a side dish with any type of dal or rasam, sambar.

SABITHA..

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