Monday, June 6, 2016



At home, we make a number of dishes using Ivy Gourd (called Tendle in Konkani, and Thondekayi in Kannada) such as Tendle Talasani and Tendle Bhuthi.

Today's dish is of North Karnataka and is called Thondekayi Yenngayi. In North Karnataka yennagayi is a side dish which is generally made of brinjals, ridge gourd etc and is usually had with rottis.

I have adapted this dish from the recipe given by my friend Vidya Shenoy in a food group in which I am a member. She saw the recipe in the popular Kannada TV program "Oggarane Dabbi." 

  • Thondekayi (Ivy Gourd), 250 grms
  • Oil, 1 and 1/2 tbsp
  • Mustard, 1 tsp
  • Curry Leaves, 1 sprig
  • Garlic Cloves, lightly crushed, 4
  • Salt, to taste
  • Onion, finely chopped, 1
  • Coriander Leaves, chopped, for garnish

To Be Ground To A Paste:
  • Coconut Gratings, 3 tbsp
  • Cumin Seeds, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Rasam Powder, 1 tbsp
  • Coriander Leaves, 2 tbsp
  • Garlic Cloves, 4
  • Roasted Peanuts, 1 tbsp
  • Roasted Sesame Seeds, (Til)  1 tsp
  • Tamarind, a small piece
  • Jaggery, powdered, 1 tbsp


Wash the ivy gourd, snip off the two ends and either slit the ivy gourd from both ends as I have done or lightly crush them
In a mixer, grind together the ingredients specified above to a semi-coarse paste 
Add the finely chopped onion to the ground paste and keep aside
Heat oil in a thick-bottomed kadhai. When it gets hot, add the mustard seeds. 
When they splutter, add the curry leaves and saute for a few seconds
Add the lightly crushed garlic and fry till it gives off a nice aroma and turns a golden brown
Next add the ivy gourd and cook covered on medium flame 
Once the ivy gourd is almost done, add salt and the ground paste and mix well 
Add 1/2 cup of water and adjust the consistency as per your taste
Cook for another 5-10 minutes 
Finally, garnish with chopped coriander leaves.

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