MASALA IVY GOURD

 MASALA IVY GOURD

Ivy Gourd is a commonly available vegetable in India. It is Kundru or Tindora in Hindi, Thondekayi in Kannada, Dondekayi in Telugu, and Tendle in my mother tongue Konkani.

With its low calories and high fibre, ivy gourd has many  health benefits

 I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as:-

• Tendle Talasani, 
• Stuffed Tindora Masala.
• Tendle Bhuthi 
• Thondekayi Yennegayi 

Today's recipe has been adapted from Dondakaya Vepudu in Subbu's Kitchen. 

I tried it out recently. It was very tasty as a side dish which went well with our meal of hot steamed rice and rasam.

Ingredients:-

• Ivy Gourd, 300 gms
• Turmeric Powder, 1/4 tsp
• Peanuts, 1/4 cup
• Salt, to taste
• Oil, 1 tsp for roasting the peanuts

For the Masala Powder:-

• Coriander Seeds, 1 tbsp
• Split Bengal Gram/Channa Dal, 1 tbsp
• Byadgi Red Chillies, 4
• Cumin Seeds, 1/2 tsp
• Dry Coconut /Copra gratings, 2 tbsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Black Gram Dal/ Urad Dal, 2 tsp
• Curry Leaves, a sprig
• Oil, 2 to 3 tbsp

Method:-

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

In a pan, heat 1 tsp of oil and roast the peanuts till they develop spots and become crisp. Keep aside.

Heat a thick bottomed kadhai and dry roast coriander seeds till they become fragrant, then add channa dal, Byadgi red chillies and cumin seeds and roast on medium flame till the dal changes colour

Switch off the gas and remove the roasted ingredients to a plate and allow them to cool

Transfer the cooled ingredients to a mixer jar and grind to a coarse powder  - this forms the masala powder. Keep aside. 

In the same kadhai, heat 2 to 3 tbsp of oil and on medium heat add the mustard seeds

When they splutter, add the urad dal and fry till the dal changes colour then add the curry leaves

To this add the sliced ivy gourd, turmeric powder and salt to taste. Mix well

Fry on high heat, stirring from time to time, for about 5 minutes

Reduce the flame and cover and cook, stirring occasionally till the ivy gourd gets done yet remains crunchy 

Now add the freshly ground masala powder, mix well till the ivy gourd gets blended well in the ground masala

Check for salt and add if required

Next add the roasted peanuts  and mix well

Switch off the flame

Transfer to a serving bowl and serve the Masala Ivy Gourd as a side dish with rasam and hot steamed rice

TENDLI KI SUBZI

 TENDLI KI SUBZI

A frequently used vegetable in my house is Ivy Gourd. We use them in a wide variety of dishes. Ivy Gourd is commonly available all over India. It is called Tindora in Hindi and Tendli/Tondli in Marathi, Tondekai in Kannada, and Tendle in my mother tongue, Konkani. In Bengal and Odisha it is known as Kundru.

This article in Lybrate explains the health benefits of Ivy Gourd. 

Elsewhere in this blog, you will find recipes for dishes made with Ivy Gourd, such as:-

• Thondekayi Palya
• Tendle Talasini 
• Tendle Bhuthi
• Tindora Masala

Today's recipe is for an easy to make side dish which I have adapted from the YouTube video Kundru Ki Sabzi in the Home Cooking Show.

We had this for lunch yesterday and enjoyed it. Do try it out for yourself! 

Ingredients:-

• Tendli ( Ivy Gourd), 500 gms
• Channa Dal, 1 tbsp
• Peanuts, 1 tbsp
• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Cumin Seeds, 1 tsp
• Asafoetida Powder, 1/4 tsp
• Medium-sized Onion, 1
• Garlic Cloves, 15
• Curry Leaves, a sprig 
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 2 tsp
• Water, 1/4 cup
• Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the Tendli and snip off both the ends. Cut into length-wise strips

Dry roast the peanuts, allow it to cool and de-skin them 

Chop the onion

Peel and lightly crush the garlic cloves

To make the masala powder: Dry roast the channa dal and the roasted peanuts till the channa dal turns golden. Allow it to cool transfer to small mixer jar

Grind to a powder. Keep aside.

Heat oil in a thick bottomed kadhai, and on medium heat add the mustard seeds and when they splutter add the urad dal and cumin seeds 

Saute for a few seconds till the dal changes colour

Now add the asafoetida powder and saute for a few seconds 

Add the chopped onion and saute till they become translucent 

To this add the lightly crushed garlic and curry leaves and saute till it gives off a good aroma

Next add the tendli strips and saute for 5 minutes 

Add salt, turmeric powder and chilli powder. Mix well.

Cover and cook on medium heat for 5 minutes stirring from time to time

Once the Tendli is fully cooked and the excess water has evaporated, check for salt and add if required 

Finally mix in the freshly ground masala powder and saute till it gets well blended with the Tendli 

Switch off  the gas and transfer to serving bowl

Serve hot as a side dish with rice or chapati 

 

THONDEKAYI (IVY GOURD) PALYA

THONDEKAYI (IVY GOURD) PALYA

One of the veggies that is often used in my house is Ivy Gourd. This is called Thondekayi in Kannada, 

Kovakkai in Tamil, Tindora in Hindi, and Tendle in my mother tongue, Konkani.

According to this article in Lybrate, Ivy Gourd has many properties that are good for our health.

Elsewhere in this blog, you will find recipes for other dishes made with Ivy Gourd, such as:-

• Tendle Talasani
• Thondekayi Yennegayi
• Kovakkai Kootu

Today's recipe is from my Home State of Karnataka. It is for a side dish called Thondekayi Palya. I have adapted this from the YouTube video for Thondekayi Palya from Sudha's Kitchen.

This dish is quite easy to make and goes great with rice or chapatis. 

Ingredients:-

• Thondekayi (Ivy Gourd), 500 gms
• Channa Dal, (Bengal Gram ), 1 tsp
• Curry Leaves, a few
• Green Chilli, chopped, 1 
• Turmeric Powder, 1/4 tsp
• Tamarind, small gooseberry-sized ball
• Jaggery, grated, 1/2 tsp, or to taste
• Salt, to taste
• Oil, 2 tbsp

Grind To A Coarse Powder:-

• Byadgi Red Chilles, 5
• Mustard Seeds, 1/2 tsp
• Coconut Gratings, 1/2 cup

Method:-

Wash the ivy gourd, snip off the two ends and cut lengthwise into thin strips

Soak the tamarind in a little warm water  and extract the juice

In a small mixer jar, grind together Byadgi red chillies and the mustard seeds till they are crushed

To this add the coconut gratings and once again grind to a coarse powder without adding any water 

Keep aside

Heat oil in a thick bottomed kadhai and on medium heat add them channa dal and the curry leaves

Saute till the dal changes colour 

Add the chopped green chilli and sauté 

Next add the ivy gourd slices and sauté on low flame for 1-2 minutes 

Add a little salt salt and turmeric powder and mix well

Cover and cook on medium/low flame stirring from time to time 

Once the ivy gourd is half cooked, mix in the tamarind extract and grated jaggery

Add salt to taste ( remember a little has been added before) 

Cook till the ivy gourd gets done but remains firm without getting overcooked 

Lastly, add the freshly ground powder of red chillies-mustard and coconut and mix well 

Transfer to a serving bowl

Thondekayi Palya is ready to be served as a side dish with rice or chapatis 

 

IVY GOURD MASALA

IVY GOURD MASALA

A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Thondekayi in Kannada, and Tendle in my mother tongue Konkani. This vegetable has several health benefits. 

I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as

• Tendle Talasani, 
• Tindora Coconut Stir Fry,
• Stuffed Tindora Masala.
• Garlicky Ivy Gourd Stir Fry

Recently I made one more dish using ivy gourd. This was Ivy Gourd Masala adapted from Thondekai Masala Curry  from Veg Recipes of Karnataka. 

We enjoyed this as a side dish with rice and rotis. 

Ingredients:-

• Ivy Gourd,  500 gms
• Large sized Onion, 1
• Tamarind, size of a gooseberry
• Turmeric Powder, 1/4 tsp
• Curry Leaves, a few 
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1 tbsp

To Be Roasted and Ground To A Paste:-

• Peanuts, 1/4 cup
• Coriander Seeds, 2 tsp
• Byadgi Red Chillies, 3
• Sesame Seeds, 2 tsp
• Large Sized Tomato, 1
• Coconut Gratings, 1/4 cup

Method:-  

Wash the ivy gourd, snip off the two ends and slice them length-wise

Finely chop the onion, tomato and coriander leaves

Soak the tamarind in warm water for about 10 minutes and extract the juice

Cook the sliced ivy gourd in a pressure cooker with a little salt and very little water for 1 whistle

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

In a pan, dry roast the peanuts, coriander seeds and red chillies on medium heat stirring continuously till the peanuts change colour 

To this add the sesame seeds and sauté till they splutter 

Now add the chopped tomato and coconut gratings, and sauté for a few seconds and switch off the gas

Allow this to cool, then transfer to a mixer jar

Grind to a smooth paste adding the required amount of water. Keep aside 

Heat 2 tbsp of oil in a pan, add the chopped onions and curry leaves and sauté till the onions turn slightly golden 

To this add the cooked ivy gourd, salt to taste, turmeric powder, tamarind extract and the ground masala and mix well. Add a little water if required. 

Cook on medium heat till the ivy gourds get well blended with the masala 

Lastly, switch off the gas and garnish the dish with finely chopped coriander leaves 

Transfer to a serving bowl and serve the Ivy Lord Masala as a side dish with rice or rotis

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 

KOVAKKAI PODI CURRY

 KOVAKKAI PODI CURRY    

Ivy Gourd is commonly available all over India. It has an orange -red pigmentation which is rich in beta-carotene. This makes it good for our health in many ways. Ivy gourd is called Tindora in Hindi, Tendle in my mother tongue, Konkani ; Kovakkai in Tamil, and Thondekayi in Kannada. 

Elsewhere in this blog, you will find recipes for dishes made with ivy gourd such as:-

• Thondekayi Yennegayi from Karnataka 
• Tendle Bhuthi from our GSB Konkani cuisine 
• Tindora Masala from North India 
• Garlicky Ivy Gourd Stir Fry 

Today's recipe is for a side dish from Tamilnadu cuisine made with Ivy Gourd. What I liked best about this dish is the use of a freshly made ground powder ( called Podi in Tamil) which gives the ivy gourd an entirely new taste. I have adapted this from Kovakkai Podi Curry by My Magic Pan. 

While cooking the ivy gourd, I prefer to keep it slightly crunchy but that's a matter of individual taste. You can serve this side dish with steamed rice and rasam. 

Ingredients:-

• Kovakkai ( Ivy Gourd) , 250 gms
• Medium-sized Onion, 1
• Garlic Cloves, 3-4
• Mustard Seeds, 1/2  tsp
• Curry Leaves, a sprig
• Turmeric Powder, 1/4 tsp
• Oil, 2 tbsp
• Salt, to taste

To Dry Roast & Grind For The Podi

• Byadgi Red Chillies, 3
• Coriander Seeds, 1 tbsp
• Chana Dal, 2 tbsp
• Cumin Seeds, 1 tsp
• Peanuts. 1 tbsp

Method:-

Wash the ivy gourds, snip off the two ends and cut them into roundels

Chop the onion and garlic cloves

Heat a thick-bottomed Kadhai and dry roast the Byadgi Red Chillies, Coriander Seeds, Chana Dal, Cumin Seeds and Peanuts on medium heat till the dal and peanuts change colour,  and the chillies become crisp

Allow it to cool and transfer to a small mixer jar and grind it to a coarse powder and keep aside

Heat oil in the same kadhai and on medium heat add the mustard seeds and when  they splutter add the curry leaves and sauté for a few seconds

To this add the chopped garlic and sauté till it gives off a good aroma

Next add the chopped onions and sauté till they become translucent

Now add the chopped ivy gourd, salt to taste and turmeric powder and mix well

Cover and cook on medium heat for about 10 minutes, stirring from time to time till the ivy gourd gets cooked

Take care that it does not get overcooked. I prefer the ivy gourd to be slightly crunchy.

To this add the prepared Podi (ground powder) and mix well

Cook for another 2-3 minutes on medium heat till the ivy gourd gets well blended with the podi 

Switch off the gas and transfer the Kovakkai Podi Curry to a serving bowl

Serve hot with steamed rice and rasam 

DONDAKAYA MASALA

DONDAKAYA MASALA

Today's recipe is for a side dish from Andhra cuisine in which we use ivy gourd stuffed with masala. This goes great with rice and rotis.

Ivy Gourd, called Dondakaya in Telugu, is a commonly available vegetable in India. It is known as Tindora in Hindi, Tendle in my mother tongue, Konkani,  Kovakkai in Tamil, and Thondekayi in Kannada.

According to this article in Lybrate, Ivy Gourd has many properties that are good for our health.

Elsewhere in this blog, you will find recipes with ivy gourd such as Tendle Talasani from our Konkani cuisine, Thondekayi Yennegayi from North Karnataka, and Tindora Masala from North India.

I have adapted this from Dondakaya Masala Curry by Hyderabadi Ruchilu.

Ingredients:-

• Dondakaya ( Ivy Gourd), 1/2 kg
• Groundnuts, 2 tbsp
• Coriander Seeds, 2 tbsp
• Sesame Seeds, 2 tbsp
• Cumin Seeds, 1 tsp
• Fresh Coconut Gratings, 2 tbsp
• Chilli Powder, 2 tsp or to taste
• Kitchen King Masala, 1/4 tsp
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/2 tsp
• Tamarind, marble sized ball
• Medium-sized Onion, 1
• Salt, to taste 
• Oil, 2 tbsp

Method:- 

Wash the ivy gourds and snip off the two ends

Make criss-cross slits in each of them without breaking them ( required for stuffing the ivy gourd with masala). Keep aside.
Chop the onion. Keep aside.

Dry roast the groundnuts in a broad, thick-bottomed kadhai  on medium heat for about 3-4 minutes. When they change colour and give off a good aroma add the coriander seeds, followed by the sesame seeds and when they start popping, add the cumin seeds and roast for a few seconds
To this add the fresh coconut gratings and sauté for a few seconds and switch off the gas
Allow the roasted ingredients to cool, then transfer to a small mixer jar
Add salt, chilli powder, tamarind, Kitchen King masala and grind to a thick, smooth paste, adding very little water
Transfer this to a bowl
Stuff the slits in the ivy gourds with this prepared masala. Please see pictures below.

Heat 2 tbsp oil in the same kadhai and when it gets hot add the chopped onion and sauté till it becomes translucent
Add the turmeric powder and the ginger garlic paste and sauté till the raw smell goes
To this add the stuffed ivy gourd- one by one
Cook covered on medium heat for about 10 minutes, flipping periodically
Cover and cook the flipped ivy gourds for another 10 minutes
Add the remaining ground paste and 1/2 cup of water and mix well
Cook for another 10-15 minutes or till the oil separates
Switch off the gas
Lastly, garnish the Dondakaya Masala with finely chopped coriander leaves
Serve hot with rotis or rice

THONDEKAI PALYA

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:-

• 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. 

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

For Seasoning;-

• 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

KOVAKKAI KOOTU

KOVAKKAI KOOTU

Ivy Gourd, called Kovakkai in Tamil, is a commonly available vegetable in India. It is known as Tindora in Hindi, Tendle in my mother tongue, Konkani, and Thondekayi in Kannada. According to this article in Lybrate, Ivy Gourd has many properties that are good for our health.

Elsewhere in this blog, you will find recipes with ivy gourd such as Tendle Talasani from our Konkani cuisine, Thondekayi Yennegayi from North Karnataka, and Tindora Masala from North India.

Today's recipe is from Tamilnadu and is called Kovakkai Kootu. We enjoyed this as a side dish with lunch. This has been adapted from Ivy Gourd Kootu by Mrs. Ragini in VahChef.

Ingredients:-

• Kovakkai ( Ivy Gourd), 10-12 or about 150 grams
• Moong Dal, 1/2 cup
• Salt, to taste
• Turmeric Powder, 1/4 tsp
• Coriander Leaves, finely chopped, for garnish

 For the Masala:

• Coconut Gratings, 1/4 cup
• Green Chillies, 2
• Ginger, 1/2" to 3/4 " piece
• Cumin Seeds, 1/2 tsp

For Seasoning;

• Mustards Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Red Chillies, 2, broken into halves
•  Curry Leaves, a sprig
• Oil , 1 tbsp

Method:-

Wash the ivy gourds and snip off both the ends
Cut them into roundels of about the same size. They should not be too thin.
Wash and soak the moong dal in adequate water for about half an hour. Then discard the water.
In a small mixer jar, grind together the coconut gratings, green chillies, ginger, and cumin seeds to a smooth paste adding just the required amount of water. Keep aside.

In a thick-bottomed kadhai, heat 1 tbsp oil and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till it changes color then add the broken red chillies and curry leaves and sauté for about half a minute

Next, add the kovakkai roundels, turmeric powder and fry on medium heat for 2-3 minutes till the kovakkai becomes slightly golden

To this, add the soaked moong dal, salt, and a little water and cook covered for about 5 minutes or till till both the kovakkai and the moong dal get cooked 

Now, add the ground paste prepared earlier to the cooked moong dal and kovakkai, mix well and bring to a boil
Allow it to simmer for 1-2 minutes

Lastly, garnish with finely chopped coriander leaves.

DONDAKAYA PACHADI (IVY GOURD CHUTNEY)

DONDAKAYA PACHADI ( IVY GOURD CHUTNEY)

One of the veggies I use pretty often is Ivy Gourd, variously called Dondakaya in Telugu,
Tindora in Hindi, Thondekayi in Kannada and Tendle in my mother tongue, Konkani. This vegetable is used all over the country.

Elsewhere in this blog you will find recipes for Tendle Bhuthi from Konkani cuisine, Thondekayi Yennegayi,  from North Karnataka and the North Indian Tindora Masala.

Today's recipe is for a chutney from Andhra called Dondakaya Pachadi and has been adapted from the popular cooking website Sailu's Foods.

For best results, choose ivy gourd that are tender yet firm.

Traditionally, this Dondakaya Chutney is served with steaming hot rice and ghee.

Ingredients:-

• Dondakaya, (Ivy Gourd), 250 grams, 
• Cumin Seeds, 1 tsp
• Channa Dal ( Bengal Gram), 1 and 1/2  tbsp
• Urad Dal (Black Gram Dal), 1 tbsp
• Byadgi Red Chillies, 2 
• Green Chillies, slit, 3, 
• Garlic Cloves, peeled and lightly crushed, 6 
• Tamarind, size of a small marble  
• Jaggery, grated, 1/2 tsp
• Salt, to taste
• Oil, 1 tbsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Hing (Asafoetida) Powder, a pinch
• Curry Leaves, a sprig
• Oil, 1 tsp

Method:-

Wash the ivy gourd and snip off their ends and cut them into thin roundels

In a thick-bottomed kadhai, heat oil and on medium heat add the cumin seeds, channa dal, Urad dal and red chillies and sauté till the dals change color
To this, add the slit green chillies and the peeled garlic, followed by the ivy gourd, mix well and cook uncovered for about 10 minutes stirring from time to time till the ivy gourd turns slightly golden
Switch off the gas, allow this to cool and transfer contents to a mixer jar
Next, add the tamarind, salt, grated jaggery and  2 tbsp of water
Grind to a coarse paste in pulse mode and transfer the ground chutney to a bowl
Heat 1 tsp of oil in a small pan and do the seasoning by adding the mustard seeds on medium heat
When they splutter, add the asafoetida powder and the curry leaves and sauté for a few seconds
Pour this seasoning on to the Dondakaya Pachadi
Serve this as an accompaniment with hot steamed rice

KADALE MANOLI SUKKA

KADALE MANOLI SUKKA

This is a popular side dish among the Tulu-speaking people in Dakshina Kannada District of my home state of Karnataka. It is made of black chickpeas (kadale in Tulu ) and ivy gourd (Manoli in Tulu). Ivy Gourd, as you know, is called Tindora in Hindi, Thondekayi in Kannada, and Tendle in my mother tongue, Konkani.

Elsewhere in this blog, you will find other well-known dishes from Mangaluru area in Dakshina Kannada such as Mangalore Ghee Dosa, Mangalorean Channa Sukka, and Matti Gulla Podi.

This recipe has been adpated from Kadale Manoli Sukka from Shetty's Kitchen. This website has many authentic recipes from the Tulu-speaking Bunt community who have their origins in Dakshina Kannada.

Ingredients:-

Kadale ( Black Chickpeas), 1 cup
Manoli ( Ivy Gourd), 200 gms
Water, 1/2 cup
Fresh Coconut Gratings, 1 cup
Mustard Seeds, 1 tsp
Urad Dal, 1 tsp
Curry Leaves, 6-7
Lightly Crushed Garlic Cloves, 5
Medium-sized Onion, finely chopped, 1
Turmeric Powder, 1/8 tsp
Oil, 2-3 tbsp 
Salt, to taste
Coriander Leaves, finely chopped, for garnish

To Be Roasted and Ground For the Masala Powder :

Byadgi Red Chillies, 7 ( to be roasted in 1/2 tsp of oil)
Coriander Seeds, 2 tsp
Cumin Seeds, 1/2 tsp
Methi ( Dry Fenugreek ) Seeds, 10-12
Cinnamon, 1 small stick
Cloves, 2-3
Curry Leaves, 10

Method:

Wash the kadale and pressure cook with required amount of water till done. Keep aside.
Wash the ivy gourd and snip off the two ends. Cut the ivy gourd into thin vertical strips
In a pan, add 1/2 cup of water and salt to the ivy gourd and cook till they are done. Take care that they don't get overcooked. They should remain slightly crisp. Keep aside.
In another small pan, roast the Byadgi Red Chillies in 1/2 tsp of oil. Keep aside
Next dry roast the fresh coconut gratings and keep aside.
In the same pan, dry roast the coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, and curry leaves on medium heat till they change colour. Keep aside.
Allow the roasted spices to cool and transfer them to a small mixer jar
Grind the roasted spices and the roasted Byadgi Red Chillies to a fine powder and keep aside. This forms the masala powder.
In a thick bottomed kadhai, add oil and on medium heat add the mustard seeds, when they splutter add the urad dal, curry leaves and lightly crushed garlic cloves
Saute till the dal changes colour, the curry leaves become crisp and the garlic cloves give off a good aroma
To this, add the finely chopped onion and saute till they become translucent
Add the masala powder prepared earlier, the cooked black chickpeas, and the cooked ivy gourd
Mix well and add turmeric powder, and salt to taste
Now add the roasted coconut gratings and cook on low flame for 2-3 minutes
Finally, garnish with finely chopped coriander leaves
Serve hot

IVY GOURD AND PEANUTS STIR FRY

IVY GOURD AND PEANUTS STIR FRY

In my house we often make dishes using Ivy Gourd, the commonly available veggie which is called Tindora in Hindi, Thondekayi in Kannada and Tendle in my mother tongue, Konkani. This vegetable is used all over the country.

Elsewhere in this blog you will find recipes for Tendle Bhuthi from Konkani cuisine, Thondekayi Yennegayi,  from North Karnataka and the North Indian Tindora Masala.

I have adapted today's recipe from Maharashtrian Tindora Subzi With Peanuts contributed by Nithya Anantham in the popular website, Archana's Kitchen.

We enjoyed this addition to my collection of ivy gourd/ tendle recipes as a side dish with our meal of rice and dal.

Ingredients:-

• Ivy Gourd, 500 grams, 
• Peanuts/Groundnuts, 1/4 cup
• Garlic Cloves, chopped, 4-5 
• Green Chillies, finely chopped, 3
• Coriander Leaves, finely chopped, 2 tbsp
• Turmeric Powder, 1/2 tsp
• Mustard Seeds, 1/2  tsp
• Oil, 1 tbsp
• Salt, to taste
• Juice of 1/2 a Lemon

Method:

Wash the ivy gourds, snip off the two ends and slice them into equal sized roundels. Keep aside

In a small pan, dry roast the peanuts on medium heat till they crackle and get slightly browned  

Allow the roasted peanuts to cool and then in a small mixer jar grind them in pulse mode to a coarse powder. Keep aside
In a thick bottomed pan heat oil and add the mustard seeds on medium heat. When they splutter add the chopped garlic and saute till they give off a good aroma and turn slightly golden
Next add the finely chopped green chillies and saute
To this add the ivy gourd roundels, turmeric powder, and salt and mix well
Sprinkle a little water and cook covered on medium heat, stirring from time to time, till the ivy gourds get cooked yet remain crunchy
Now add the coarsely ground peanut powder and the chopped coriander leaves and mix well
Lastly, squeeze the lemon juice and mix once again
Transfer Ivy Gourd & Peanuts Stir Fry to a serving bowl

GARLICKY IVY GOURD STIR FRY

GARLICKY IVY GOURD STIR FRY

Today's recipe is for a side dish that goes well with rice and dal.  It is an easy to make yet tasty stir fry made with garlic and ivy gourd which is a commonly available vegetable in India. It is called Tendle in my mother tongue, Konkani; Tondli in Marathi, Tindora in Hindi, Thondekayi in Kannada, Dondakaya in Telegu and Kovaikkai in Tamil.

Elsewhere in this blog you will find other dishes made with ivy gourd such as Tindora Coconut Stir Fry from Andhra Pradesh; Tendle Talasani, from our Konkani cuisine  and Thondekayi Yennegayi from North Karnataka.

For best results, choose tender ivy gourds. Make sure they are not ripe.

Ingredients: -

• Ivy Gourd, 500 gms
• Garlic, 10-12 cloves
• Chilli Powder, 1 tsp, or to taste
• Salt, to taste
• Oil, 1 tbsp

Method:-

Wash the ivy gourd and snip off both the ends

Cut the ivy gourd into roundels or slice them evenly

Apply salt to the ivy gourd roundels and set aside for about 10 minutes

Then squeeze out the water and keep the roundels aside

Lightly crush the unpeeled garlic cloves

Heat oil in a thick bottomed kadhai and on medium heat add the lightly crushed garlic cloves

Saute the garlic cloves till they turn golden in colour and give off a good aroma

To this add the ivy gourd roundels and cook covered, stirring from time to time, till they get done Make sure that they don't get overcooked as this dish tastes better if the ivy gourd is a little crisp

Once the ivy gourd gets cooked, add the chilli powder, and mix well
Check for salt and add if necessary 

Cook till the ivy gourd gets well blended with the chilli powder 

Transfer to a serving bowl and serve hot as a side dish with the main meal 

TINDORA MASALA

TINDORA MASALA

A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Tendle in my mother tongue Konkani and Thondekayi in Kannada. I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as Tendle Talasani, Tindora Coconut Stir Fry, and Stuffed Tindora Masala.

Today's recipe has been adapted from Tindora Masala in Bethica's Kitchen Flavours.

I tried it out recently and it was very tasty as a side dish which went well with our meal of rice and dal.

Ingredients:-

• Tindora (Ivy Gourd), slit length wise, 500 grams
• Large sized Onion, chopped, 1
• Garlic Cloves, chopped, 2-3
• Mustard Seeds, 1/2 tsp
• Hing, (Asafoetida Powder), 1/4 tsp
• Curry Leaves, a sprig
• Byadgi Red Chillies, 4-5
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Til  ( Sesame Seeds) , 1 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Lime Juice, 1 tbsp

Method:

First step is to steam cook the tindora (ivy gourd). Wash the sliced tindora and keep it in a vessel without adding any water

Place this vessel in a pressure cooker with the usual quantity of water

Keep the tindora uncovered, and pressure cook for 3-4 whistles or till they are done

When the pressure cooker cools, remove the steamed tindora

Dry roast the coriander seeds, cumin seeds, red chillies and sesame seeds
Once it cools, in a small mixer jar grind this to a coarse powder and keep aside

Heat oil in a thick bottomed kadhai and when it gets hot add the mustard seeds and when they splutter add the asafoetida and curry leaves and saute for a few seconds
To this, add the chopped onion and garlic and saute till it turns slightly golden in colour
Now add the steam cooked tindora, turmeric powder and salt to taste and cook covered for 4-5 minutes stirring from time to time
Next add the coarsely ground spice powder, mix well so that the spice powder is well blended with the tindora and cook uncovered for a couple of minutes
Lastly, add the lime juice and mix once again
Serve hot as a side dish

IVY GOURD STIR FRY

IVY GOURD STIR FRY

Today's recipe is for a dish that goes well with rice and dal as a side dish. It is an easy to make yet tasty stir fry made with ivy gourd which is a commonly available vegetable in India. It is called Tendle in my mother tongue, Konkani; Tondli in Marathi, Tindora in Hindi, Thondekayi in Kannada, Dondakaya in Telegu and Kovaikkai in Tamil.

Elsewhere in this blog you will find other dishes made with ivy gourd such as Tindora Coconut Stir Fry from Andhra Pradesh; Tendle Talasani, from our Konkani cuisine  and Thondekayi Yennegayi from North Karnataka.

For best results, choose tender ivy gourd. I have used store bought MTR Sambar Powder. You could adjust the spice level to suit your taste.

Ingredients:

• Ivy Gourd, 500 gms
• Onion, large-sized, 1
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Curry Leaves, a few
• MTR Sambar Powder, 1 tbsp or taste
• Salt, to taste
• Oil, 1 to 1 and 1/2 tbsp
• Fresh Coconut Gratings, 2 tbsp, for garnish

Method:

Wash the ivy gourd, snip off both the ends and cut them into roundels
Chop the onion

Heat oil in a thick bottomed pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the urad dal and fry till the dal changes colour
Next add the curry leaves and saute for a few seconds
Add the chopped onion and saute till it becomes translucent
Now add the ivy gourd roundels and salt to taste
Mix well and cook covered on medium heat stirring from time to time till the ivy gourd gets done
Add the sambar powder, mix well and cook for a couple of minutes more till it gets well blended with the ivy gourd
Finally,  garnish with fresh coconut gratings and serve hot as a side dish

STUFFED TINDORA MASALA

STUFFED TINDORA MASALA

A common vegetable in most parts of India is ivy gourd which are called Tindora in Hindi, Tendle in Konkani, Tondli in Marathi, Dondekayi in Telugu and Kannada and Kovakkai in Tamil.

We use this fairly often at home and elsewhere in this blog you will find recipes for Tindora Coconut Stir Fry, our Konkani favourite Tendle Bibba Upkari, and for Peas and Gherkins Stir Fry.

Today's recipe is adapted from Stuffed Tindora Masala by the famous chef Sanjay Thumma in his Vah Chef channel.

Tips: for best results, please make sure the ivy gourd you use are tender. When the stuffed ivy gourd is being cooked, I have used two tawas so that they are evenly cooked otherwise the tindora on top of the pile tend to remain undercooked.

Ingredients:

• Tindora, (Ivy Gourd), 500 grms
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/4 tsp
• Tamarind, 10 gms
• Coconut Gratings, 2 tbsp
• Sesame Seeds ( Til) 1 tbsp
• Raw Rice, 1 tsp
• Urad Dal, 1 tbsp
• Chana Dal, 1 tbsp
• Coriander seeds, 1 tsp
• Dry Red Chillies, 4
• Turmeric Powder, a pinch
• Onion, chopped, 1
• Green Chillies, chopped, 3
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, chopped, 1 tbsp

Method:

Wash and slit the tindoras vertically without breaking them. Turn them over and similarly slit the other side. These slits facilitates stuffing with masala later on. 

Heat a pan and dry roast the red chillies, coriander seeds, chana dal, urad dal and raw rice till the dals change colour. Add the sesame seeds and saute briefly.

To this add the coconut gratings, tamarind, saute and switch off the gas. Let it cool down.

Grind this mixture in a blender, using very little water to make a coarse paste. This forms the masala to be stuffed in the tindoras.

Add salt and mix well. Stuff this masala into each of the tindoras

Heat oil in a wide bottomed pan and when it gets hot add  the mustard seeds and when they splutter add the cumin seeds, allow it to sizzle then add turmeric powder.

Next add the stuffed tindoras and cook covered on medium flame for about 15 minutes

To this add the chopped onion and the chopped green chillies and a little salt

Mix well and cook covered for another 10 minutes

Finally garnish with chopped coriander leaves

TENDLE BIBBE UPKARI

TENDLE BIBBE UPKARI

I have used this blog as a platform to share many dishes popular amongst us Konkanis. In fact, there is a section in this blog titled, "Recipes for Lunch/Dinner: Amchi Konkani." Today's recipe is one of the most popular in Konkani cuisine. It gets its name for the two main ingredients namely Ivy Gourd (which we call "Tendle" in Konkani, my mother tongue), and "Bibbo", which is what we call Tender Cashews in Konkani. Ivy Gourd, as you know, is called, "Thondekayi" in Kannada and "Tindora" in Hindi.

This is a kind of stir fry and is usually made during festivals like Ugadi, and on special occasions like marriages and the like.

Ingredients:-

• Tendle ( Ivy Gourd), 250 grams
• Bibbo ( Tender Cashews), peeled and halved, 1 heaped cup
• Mustard, 3/4 tsp
• Hing, (Asafoetida), 1/4 tsp
• Slit Green Chillies, 2
• Dry Red Chilli, broken into two, 1
• Curry Leaves, a sprig
• Fresh Coconut Gratings, 2-3 tbsp
• Oil, 1 tbsp
• Salt, to taste

Method:

Soak the bibbe ( tender cashews) in hot water for a few hours. Peel and halve the tender cashews and keep aside

Wash the tendle (ivy gourds) and snip off the two ends of each of them

Cut the tendle vertically into pieces

Heat oil in a thick bottomed kadhai and when it gets hot, reduce the heat and add the mustard seeds

When the mustard seeds splutter, add the asafoetida, followed by the slit green chillies and the broken red chilli, and the curry leaves and saute for a few seconds

Now add the tendle pieces and 1/4 cup of water and cook covered on medium/low flame for about 5 minutes or till the tendle get half cooked

Add the bibbe and salt, mix well and cook covered on medium flame till both the tendle and the bibbe get fully cooked

Finally add freshly grated coconut
Serve as a side dish with the main meal or with puris.

TENDLE TALASANI: A STIR FRY OF WHOLE IVY GOURD

TENDLE TALASANI: A STIR FRY OF WHOLE IVY GOURD

I share today one of my favourite Konkani recipes, that of "Tendle Talasani." Tendle is the Konkani word for Ivy Gourd, which is called Thondaikai in Kannada, Tindora in Hindi and Tondli in Marathi. A "talasani" is a stir fry in which no water is used and the vegetable is cooked in oil.

The secret of making a good Tendle Talasini is to choose tender ones and discard those which are even slightly ripe. Also, you should slightly crush the whole ivy gourds without breaking them up or smashing them to a pulp. This helps them absorb salt and garlic and adds to the flavour and taste of the dish. I still continue the age old practice of lightly crushing the tendle individually by using a mortar and pestle.  There is no need to add any water as the talasani tastes best when cooked wholly in oil.

Ingredients:

• Ivy Gourd/Tendle, 2 cups
• Red Chillies, broken into two pieces, 3-4
• Garlic pods, crushed, 10-12
• Oil, 1 to 1 and 1/2 tbsp
• Salt, to taste

Method:

First, wash the tendle thoroughly then snip off the two ends

Lightly crush the tendle by using a mortar and pestle or a rounded stone. The secret is to crush them whole without smashing them to a pulp.

Apply salt to the tendle and set aside for about 20 minutes

Squeeze out the tendle  as the salt applied to it leaves a little water. Keep aside.

Heat oil in a kadhai and when it gets heated, add the crushed garlic pods

Allow them to fry and when they turn golden and you get a good aroma, add the broken red chillies.

Fry till the chillies are crisp

Now add the marinated tendle  and cook on medium heat keeping the dish covered

From time to time, stir the tendle
Once the tendles are cooked, remove the cover, check for salt  and add salt only if required
Allow it cook for some more time till the tendle get evenly roasted

I prefer to cook them a little longer as we like to have the tendle well roasted.

PEAS AND IVY GOURD STIR FRY

PEAS AND IVY GOURD STIR FRY

This easy to make dish has two commonly available vegetables, ivy gourd and peas. Ivy Gourd is  called Tindora in Hindi, Thondekayi in Kannada, Tendle in Konkani and Tondli in Marathi.

You can use either frozen or cooked peas for this recipe. It serves as a side dish which can be had with rice and curry or even rotis though it is rather dry.

Ingredients:

• Peas,  1/2 cup
• Ivy Gourd, cut length wise, 2 cups
• Onion, 1
• Turmeric powder, 1/2 tsp
• Chilli powder, 1 tsp
• Mustard, 1/2 tsp
• Oil, 1 tbsp
• Salt, to taste
• Coconut gratings, for garnish ( optional) 1 tbsp

Method:

Wash and cut the ivy gourd length-wise
Chop the onions
Heat oil in a thick bottom kadai
On medium heat, add mustard, when it splutters add the chopped onions and saute them
Next add the cut ivy gourd
Cover the kadai and cook the ivy gourd on low flame by adding very little water and stirring from time to time
Once the ivy gourd gets done, add the cooked/frozen peas, salt, and chilli powder.
Mix well and cook for another 2-3 minutes
Garnish with fresh coconut gratings, if you wish
Serve hot

TENDLE BHUTHI (A KONKANI DISH MADE OF IVY GOURD)

TENDLE BHUTHI (A KONKANI DISH MADE OF IVY GOURD)

Today I present to you one of my popular Konkani dishes. This one is made of what we call "Tendle" which is the Konkani word for ivy gourd. This vegetable is known as "Tondekayi" in Kannada and "Kheera" in Hindi.

 A "bhuthi" is a coconut-based semi-solid kind of preparation. It goes well as a side dish with the main meal of rice and dal.

For making the 'Bhuthi" masala  (masolo in Konkani , there is no need to roast the coriander seeds. 





Ingredients:

Tendle (Ivy Gourd) 300 gms
Onions, 2
Fresh Coconut Gratings, 3/4 cup
Mustard Seeds, 1/2 tsp
Roasted Red Chillies,  5
Coriander Seeds, 1 tsp
Tamarind, of pellet size
Oil, 1 tbsp
Salt, to taste

Method: 

Wash the ivy gourd and snip off the two ends
Cut the ivy gourd into small pieces
Chop the onions and keep aside
Heat a little oil in a thick bottomed kadhai, on medium flame. 
Add mustard seeds and when they splutter, add and saute the chopped onions
Add the cut ivy gourd  
Add salt and a little water and keep it covered till the ivy gourds get cooked
Grind together coconut gratings, roasted red chillies, coriander seeds and tamarind to a paste in a blender adding the required amount of water
Add this paste to the cooked ivy gourd and mix well 
Stir well and cook over medium heat till the excess water evaporates, giving you a semi-solid bhuthi
Serve hot