Thondekai masala recipe
Explore the delightful Thondekai Masala Curry, also known as Thondekayi Gojju, with a comprehensive recipe that includes step-by-step pictures. This flavorful Tindora curry, made from Ivy gourd, tomatoes, onions, peanuts, red chilies, coriander seeds, sesame seeds, and various spices, pairs wonderfully with chapathi or roti.Ivy gourd, known by different names such as thondekayi or thondekai (Kannada), Ivy gourd or gherkins (English), tindora (Hindi), dondakaya (Telugu), kovakka (Malayalam), kovakkai (Tamil), tendli or tondli (Marathi), manoli (Tulu), kundru (Oria), and kundli (Assamese), is an incredibly tasty vegetable that lends itself well to a variety of recipes. Notably, this vegetable is rich in antioxidants, promoting a healthy nervous system and boosting metabolism.Serve this delectable Thondekai Masala alongside soft chapathi or steaming hot rice. In this recipe, I have fried the Ivy gourd in oil, which can be time-consuming. If you're short on time, you can alternatively pressure cook the Ivy gourd for one whistle and then proceed with frying for a shorter duration.The addition of peanuts or shenga in the masala gives this Thondekai curry a delightful nutty flavor, reminiscent of the famous Ennegayi recipe from North Karnataka.
Ingredients
- 1/2 kg thondekai or Ivy gourd
- 1 big onion finely chopped
- 1/4 tsp turmeric powder
- 1 tbsp finely chopped coriander leaves
- 1 gooseberry sized tamarind
- 4 tbsp cooking oil
- Salt as per your taste
Ingredients for grinding:
- 1/4 cup peanuts or shenga
- 2 tsp coriander seeds
- 2 - 4 red chilies
- 2 tsp sesame seeds
- 1 big tomato chopped
Instructions
- To beginwith chop Ivy gourd, onion and tomato.
- Next lets prepare masala. For that heat a frying pan. Add in peanuts (shenga), coriander seeds and red chilies. Start roasting them under medium flame without adding oil.
- When peanuts are light brown, add in sesame seeds.
- In no time sesame seeds will splutter. Immediately add in chopped tomato.
- Followed by add in grated coconut. Give a quick mix and switch off the stove.
- Once they are cool, grind them into a paste by adding required water. Keep it aside.
- Heat oil in a frying pan and add in chopped Ivy gourd or thondekai.
- Fry for a minute and then add salt. Continue cooking the Ivy gourd by stirring it frequently. You can close the lid for fast cooking.
- Once they are cooked, add in chopped onion and curry leaves.
- Roast until onions are light brown. And then add ground masala along with a cup of water.
- Add in tamarind, turmeric and salt. Give a quick mix.
- Close the lid and allow it to cook for 10 minutes under low flame..
- Open the lid and sprinkle coriander leaves. Make sure the vegetable is cooked and soft. Swtich off the stove. Enjoy tasty curry with either chapathi or rice.
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