Dappalam & Dondakaya Vepudu Recipe By Chef Rakesh Raghunathan

Pressure cook drumstick, bottle gourd, carrot, sweet potato with turmeric, red chilli powder and chopped green chilli.

Heat sesame oil in a pan, and add fenugreek seeds, mustard seeds, a few curry leaves and saute.

In a small mixing bowl, mix rice flour, tamarind water red chilli powder and water to form a smooth paste.

Then add cooked chopped vegetables to the pan and mix well.

Then add cooked chopped vegetables to the pan and mix well.

Let it cook for a few minutes, till it turns thick.

Dry roast cumin seeds, peanuts, and red chilli and set aside to cool.

Transfer the roasted ingredients to a blending jar and blend into a coarse powder.

Heat oil in a pan, fry the sliced ivy gourds and set aside.

In the same pan, add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 red chillies, a few curry leaves and saute.

Add the fried ivy gourd, salt to taste, 1 tsp turmeric powder, 1 tsp red chilli powder, water as required and 5 tsp coarse powder and saute.

Mix it well until ivy gourd is cooked. Dondakaya Vepudu is ready to serve