Categories: sidedish

Ingredients

• 20-24 Tondekayi/Tindla/Ivy Gourd, cut into 1/2 cm thin rounds
• 2 Green Chillies, slit (Adjust acc to taste)
• 1/4-1/2 tbsp Jaggary (Optional, adjust acc to taste)
• 1/2 tsp Turmeric Powder
• 1/4 cup grated Coconut, fresh/frozen (more the merrier!)
• Salt to taste
• For Tadka/Tempering:
• 1 tsp Mustard Seeds
• 1/2 tbsp Urad Dal
• 1-2 Dry Red Chillies, broken
• Pinch of Hing/Asafoetida
• A sprig of Curry Leaves
• 1 tbsp Oil, preferably Coconut Oil

Directions

1. Heat oil in a pan or wok and add mustard seeds. When it starts to pop and splutter, add urad dal, halved dry red chilli, hing and curry leaves. Sauté till urad dal turns golden brown in colour, about 1-2 mins.

2. Mix in tindora, turmeric powder, slit green chillies and jaggery. Stir fry it on medium flame for 3-5 mins till tindora starts to turn light brown on edge.

3. Now add salt to taste and about ½ – ¾ cups of water and mix well. Cover and cook for another 3-5 mins till tindora is almost cooked. Open the lid and let it cook for another minute or two till all the water is absorbed and tindora is cooked but retains its crunch.

4. Switch off the flame and mix grated coconut. Serve this delicious Tondekayi/Tindla Palya hot with Chapatti, Rosematta rice or any other rice or your choice and enjoy.

Email to a friend | Print this recipe | Back