Thondekai palya recipe
Discover how to make Thondekai palya, also known as ivy gourd stir fry or tindora fry, with a detailed explanation accompanied by step-by-step pictures . Thondekai palya is made using fresh ivy gourd, coconut, red chili, and mustard seeds, resulting in a flavorful dish. It pairs perfectly with rice or chapathi, making it a versatile side dish. This type of palya or stir fry is popularly prepared across the Malnad and Karavali regions of Karnataka.Ivy gourd is known by various names such as thondekayi or thondekai in Kannada, ivy gourd or gherkins in English, tindora in Hindi, dondakaya in Telugu, kovakka in Malayalam, kovakkai in Tamil, tendli or tondli in Marathi, manoli in Tulu, kundru in Oria, and kundli in Assamese. This vegetable is also known for its anti-oxidant content. It protects the nervous sysytem and promotes the metabolism in the body.
Ingredients
- 1/4 kg thondekai or ivy gourd
- 1 tsp urad dal
- 1 tsp gram dal or chana dal
- 4 – 6 tsp cooking oil
- 1/2 tsp mustard seeds
- A big pinch of turmeric powder
- A big pinch of asafoetida
- 4-5 curry leaves
- 1 gooseberry sized jaggery (optional)
- Salt as per your taste
- 1 tbsp finely chopped coriander leaves
Ingredients for grinding:
- 1/2 tsp mustard seeds
- 2 – 3 red chili
- 1/2 cup grated coconut
Instructions
- Wash and chop the thondekai and ivy gourd. You can also precook the thondekai to save time.
- Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds, 1 tsp urad dal and 1 tsp chana dal.
- When the mustard seeds splutters and urad dal turns brown, add in asafoetida, turmeric powder, broken red chili and curry leaves.
- Next add in chopped thondekai. Give a quick mix.
- Add in fresh green peas (optional).
- Add 1/2 cup of water, bring it to boil, close the lid and cook until soft.
- When it is almost cooked, add in jaggery and salt.
- Meanwhile dry grind grated coconut, red chili and 1/2 tsp of mustard seeds using a small mixie jar.
- Add in ground masala. Give a quick stir.
- Add in coriander leaves and mix well for a minute. Switch off the stove. Serve it with hot steaming rice or chapathi.
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