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Vepudu (Ivy gourd stir fry)
- Duration: 30 minutes
- Serves: :2–4 people
Please use only tender, baby ivy gourds that have not hardened or red on the inside.
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Vepudu is a simple Andhra recipe that is savoured with rice and ghee. It is highly nutritious and often served in all kinds of varieties to pregnant women, elderly and children.
- Ivy gourd (dondakayalu) (1 cup)
- Whole red chillies (sabut lal mirch), broken (1-2)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- Mustard seeds (sarson) (1/2 tsp)
- Curry leaves (kadi patta) (1 spring)
- Cumin seeds (jeera) (1/2 tsp)
- Split Bengal dal (chana dal) (1 tbsp)
- Split black gram (urad dal) (1/2 tsp)
- Oil ( as needed)
- Garlic clove, crushed (1)
- Asafoetida (hing) ((a pinch))
- Coconut, grated (1 tbsp))
- White sesame seeds powder (safed til) (1 tsp)
- Peanuts, roasted & skinned peanuts (2 tbsp)
- Wash ivy gourd thoroughly under running water. Drain in a colander and wipe off with a clean cloth. Chop off the ends. Cut thin slices, vertically.
- Heat oil in a kadhai. Add sarson and jeera. As they pop, add urad and chana dals and fry till golden.
- Next, add kadi patta and hing. Sauté till the leaves turn crisp. Add ivy gourd pieces, salt and MTR Haldi/Turmeric Powder. Stir-fry till soft. If need be, cover and cook on low flame.
- Add vepudu karam or coconut, MTR Lal Mirch/Red Chilli Powder, til powder and peanuts and stir well. Fry till you can smell the coconut.
- Serve dondakaya fry with hot rice and ghee.