Ivy gourd/ tondekai Palya Recipe

Rashmi K -

 A simple and easy stir fry recipe made with ivy gourd or also known as tindora or tondekai in kannada. There are many recipes derived out of this veggie, but the popular recipe in the south indian stir fry variant. The recipe is an ideal side dish to the rasam rice or sambar rice recipe and can also be served with chapathi or roti for dinner.

South indian cuisine typically deal with the many stir fry recipes for lunch and dinner. these are typically stir fried with dry coconut masala with dry spices in it for the heat. one such simple and easy stir fry recipe is the thondekai palya or dondakaya fry known for its crunchiness and its crisp taste.




INGREDIENTS:

for masala paste:
• 1 cup coconut, grated or 2 handful
• 1/4 tsp mustard
• 2 dried red chilli(add more as your taste)

for tempering:
• 3 tsp oil
• 1/4 tsp mustard
• 1 tbsp urad dal
• 500 gms thondekai / tindora / ivy gourd, sliced
• 3 tsp jaggery
• ½ tsp turmeric
• 1 tsp salt
• ¼ cup water

METHOD:
 
• firstly, prepare masala by taking 1 cup coconut, 1/4 tsp mustard and 2 dried red chilli( you can add more chilli, if you prefer spicy)

• blend to coarse masala paste without adding any water.

• in a large kadai heat 3 tsp oil and splutter 1/4 tsp mustard.

• add 3 cup sliced thondekai, add 1 tsp jaggery, ½ tsp turmeric and mix well.

• additionally add ¼ cup water, cover and cook for 15 minutes on low to medium.

• When it half boil add salt  to it.

• cook until ivy gourd is cooked well yet retain its shape.

• When water evaporates, add prepared masala paste and mix well.

• mix until the masala is coated well. Cook 2 min.

• finally, enjoy thondekai palya with hot steamed rice.

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