Crispy Dondakaya Vepudu: Andhra SpecialVeg

1

In a pan, lightly roast the grated coconut and dried red chilies.

2

Once roasted, allow the mixture to cool down completely.

3

Add the cooled coconut and chilies to a mixer jar, along with the garlic cloves and roasted chana dal.

4

Grind the ingredients into a nice, coarse powder.

1

Heat oil in a wide pan over medium heat.

2

Add the urad dal, mustard seeds, and cumin seeds. Once the mustard seeds begin to crackle, add the red chilies and asafoetida powder.

3

Toss in the fresh curry leaves, followed by the thinly sliced ivy gourd pieces.

4

Stir well and fry the ivy gourd until it softens and turns a beautiful golden-brown color.

5

Once the vegetable is about a quarter cooked, add salt to taste and continue roasting until crispy.

1

Add the turmeric powder, chili powder, and coriander powder to the pan, mixing thoroughly to coat the vegetables.

2

Stir in the freshly prepared masala powder and sauté everything together for about five minutes so the flavors meld.

3

In a separate small pan, roast the peanuts with a little oil, salt, and chili powder until they are crunchy.

4

Add these roasted peanuts to the ivy gourd fry for an extra crunch.

1

Turn off the stove and serve the hot Dondakaya Vepudu as a side dish with sambar, rasam, or mor khuzhambu.