To start preparing Gutti’s recipe Dondakaya VepuDu, wash, download and clean the good edera goodies with a kitchen towel.
Now make a long cross slice on each Length Dondakaya/ Kovakkai/ Tendli, keeping the base and the shape of any vegetables intact and keep aside.
The next step is to take the Dondakaya Vepodo for which we must grind the fresh Masala.
Heat a pan over medium heat, add the Chana Dal and Urad from and roast to golden and crunchy.
Mix the coriander seeds, sesame seeds, cumin seeds, red peppers until coriander and sesame begin to burst and release a roasted aroma.
Finally mix the coconut and roast until it becomes slightly golden. Turn off the fire and let the Masala cool.
In the grimaker of the mixer of the mixer add the roast Masala, together with a little salt and grind in a coarse dust.
Transfer Masala to a bowl and set aside.
Now, fill the cracks Dondakaya/ Kovakkai/ tend with the roasted Masala and keep aside.
Heat the oil in a large pan over medium heat; Add cumin mustard seeds and allow you to burst. Add the Asafoetida, the curry leaves and red and roasted peppers for a few seconds.
Add the Dondakaya/ Kovakkai/ Tendli stuffed in the pan, mix the same turmeric powder, mix gently, add 1/4 of water cup and cover the pan. It rotates the heat at the bottom and cook until the VepuDu Dondakaya is finished.
Alternatively, you can also place the entire mixture in the pressure cooker with 2 tablespoons of water and cook for 3-4 whistles and turn off the heat. Release the pressure immediately and then shake outdoors until all Masala joins.
Once done, turn off the heat and transfer the Gutti Dondakaya Vepodo to the service of the bowl and serve hot.
Serve the recipe of Gutti Dondakaya VepuDu together with the steam -style and andhra -style -style saving sausage recipe for the dinner of the week.
