THONDEKAYI PALYA ( IVY GOURD STIR FRY)

 

THONDEKAYI PALYA ( IVY GOURD STIR FRY) 

Today's recipe is for a yummy  side dish from my Home State of Karnataka called 'Thondekayi Palya" in which we use Ivy Gourds as the main ingredient. Ivy Gourds are rich in beta-carotene and have numerous health benefits. 

They are called Thondekayi 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 

I have adapted today's dish from Thondekayi Palya from the popular Kannada cookery channel: Gruha Paaka. In cooking the ivy gourd, as I prefer them to be slightly crunchy, I have put 1/3 cup of water.

If prefer them to be more soft, you can add more water. Please note that the coconut gratings need not be roasted before they are ground. 

We liked this a lot - and I hope you will too! 

Ingredients:-

• Ivy Gourd ( Thondekayi), 1/2 kg
• Turmeric Powder, 1/4 tsp
• Tamarind Juice, 4 tbsp
• Salt, to taste

Roast and Grind To A Coarse Powder:- 

• Mustard Seeds, 1 tsp
• Cumin Seeds, 1/2 tbsp
• Byadgi Red Chillies, 5
• Coconut Gratings, 1/2 cup * not to be roasted 

For Seasoning :- 

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tbsp
• Chana Dal, 1 tbsp
• Curry Leaves, a sprig
• Oil, 2-3 tbsp

Method:-

Wash the ivy gourd, snip off the two ends and cut the ivy gourd length wise 

In a pressure cooker, cook the ivy gourd in a vessel adding a little salt, turmeric powder and 1/3 cup of water, for 1 whistle 

Make sure the ivy gourd get over cooked. It should be cooked yet remain crunchy

Once the cooker cools, remove the removed ivy gourd and keep aside

Soak a ball of tamarind in warm water for about 10 -15 minutes and extract the juice ( about 4 tbsp) 

In a kadhai, dry roast the mustard and cumin seeds till the mustard splutters. Keep aside

In the same kadhai, add a few drops of oil and briefly roast the Byadgi red chillies . Keep aside. 

In a mixer jar, grind together the roasted mustard, cumin, red chillies on pulse mode

Once the chillies get crushed, add the coconut gratings, and grind to a coarse powder, without adding any water 

Heat 2 tbsp of oil in the Kadabi and on medium heat add 1/2 tsp of mustard seeds and when they splutter add the Urad Dal and Chana Dal and sauté till they change colour

Next add the curry leaves and sauté for a few seconds

To this add the freshly ground powder, tamarind juice and salt to taste and mix well  ( Remember that a little salt has been added when cooking the ivy gourd) 

Now add the cooked ivy gourd and a little water 

Mix well and cook covered for 2-3 minutes on medium flame so that the ivy gourd gets well blended with the masala

Switch off the gas and transfer the Thonekayi Palya to a serving bowl