THONDEKAI PALYA
One of the veggies I use pretty often is Ivy Gourd, variously called Thondekai in Kannada, Dondakaya in Telugu, Tindora in Hindi, and Tendle in my mother tongue, Konkani. This vegetable is commonly used all over the country.
Elsewhere in this blog, you will find other recipes made with Ivy Gourd such as:-
Ingredients:-
For Seasoning;-
In a small mixer jar, grind together coconut gratings, green chillies, and mustard seeds to a coarse powder, without adding any water. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds and when they splutter add the Channa Dal and Urad Dal and saute till the days change colour.
Next add the curry leaves and turmeric powder and sauté for a few seconds
To this add the ivy gourd pieces and sauté for 1 minute
Add 1/2 cup of water, (or more if required), cover and cook on medium heat, stirring from time to time till the ivy gourd gets cooked
When the ivy gourd is cooked ( take care that it doesn't get overcooked) and the water evaporates, add the ground powder prepared earlier, salt, jaggery and mix well
Cook for another 2-3 minutes on medium/low heat
Lastly, add the lemon juice and mix well
Garnish with finely chopped coriander leaves
Serve hot as a side dish with chapatis or rice
One of the veggies I use pretty often is Ivy Gourd, variously called Thondekai in Kannada, Dondakaya in Telugu, Tindora in Hindi, and Tendle in my mother tongue, Konkani. This vegetable is commonly used all over the country.
Elsewhere in this blog, you will find other recipes made with Ivy Gourd such as:-
- Tendle Talasani from our Konkani cuisine
- Thondekayi Yennegayi from Karnataka
- Kovakkai Kootu from Tamilnadu
- Dondakaya Pachadi from Andhra Pradesh
Ivy Gourd is rich in beta-carotene and has numerous health benefits.
Today's recipe is for a side dish which I have adapted from Thondekai Palya from the well-known Kannada cookery channel, Swayam Paaka.
In Karnataka cuisine, a "Palya " is a side dish usually made with a single sauteed vegetable and green chillies.
You can skip the jaggery in this recipe if you wish but I like to add some to enhance the taste.
In Karnataka cuisine, a "Palya " is a side dish usually made with a single sauteed vegetable and green chillies.
You can skip the jaggery in this recipe if you wish but I like to add some to enhance the taste.
We had this for lunch recently and it tasted great!
Ingredients:-
- Thondekai ( Ivy Gourd), 250 gms
- Jaggery, grated, 1 tsp
- Lemon Juice. 1/2 to 1 tsp
- Salt, to taste
- Coriander Leaves, finely chopped, 1 tbsp, for garnish
Grind To A Coarse Powder:-
- Fresh Coconut Gratings, 1/4 cup
- Green Chillies, 3- 4
- Mustard Seeds, 1/2 tsp
- Mustard Seeds, 1/4 tsp
- Bengal Gram ( Channa Dal) , 1/2 tsp
- Black Gram ( Urad) Dal, 1/2 tsp
- Turmeric Powder, 1/4 tsp
- Curry Leaves, 8-10
- Oil, 1 and 1/2 tbsp
Method:-
Wash the ivy gourd, snip off the two ends, and cut the ivy gourds into small pieces
In a small mixer jar, grind together coconut gratings, green chillies, and mustard seeds to a coarse powder, without adding any water. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds and when they splutter add the Channa Dal and Urad Dal and saute till the days change colour.
Next add the curry leaves and turmeric powder and sauté for a few seconds
To this add the ivy gourd pieces and sauté for 1 minute
Add 1/2 cup of water, (or more if required), cover and cook on medium heat, stirring from time to time till the ivy gourd gets cooked
When the ivy gourd is cooked ( take care that it doesn't get overcooked) and the water evaporates, add the ground powder prepared earlier, salt, jaggery and mix well
Cook for another 2-3 minutes on medium/low heat
Lastly, add the lemon juice and mix well
Garnish with finely chopped coriander leaves
Serve hot as a side dish with chapatis or rice
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