TONDEKAI KAI SASIVE PALYA/DONDAKAYA KOORA/TINDORA SABZI/STIRFRIED IVY GOURD

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Tonde Kai, Ivy gourd, Dondakaya (telugu)/ Kovakka (tamil)/kovakkai(malayalam) is a very adorable vegetable both for its unique taste and its health benefits. Very popular in Southern Asia this vegetable is used for preparing palya/sambar/ and rice preparations.

  • Preparation time - 1/2 hr
  • Cooking time- 1/2 hr
(Ivy gourd takes a lot of time for cutting and cooking)
Ingredients
  • Tondekai - 1/2 Kg
  • Salt to taste
  • Oil for seasoning - 2- 3 spoons
  • Mustard - 2 spoons
  • Coconut - 1 cup
  • Asafoetida - 2 pinches
  • Red byadagi chilli - 4


Method





  • To a thick bottomed kadai on a medium flame add 2 - 3 spoons of oil and heat
  • Add 1 spoon mustard seeds, let it sputter, add curry leaves followed by cut tondekai stir well and cook on slow/medium flame till it becomes soft.
  • Sprinkle water if you feel the vegetable is burning/stir occassionally
  • Add salt and masala and mix well. Leave it on slow flame for vegetable to be infused with masala and salt. Close the flame and the palya/veggie is ready.
For masala
Grind 1 spoon mustard seeds, chilies, coconut and asafoetida medium coarsely (not a smooth paste)
Tondekai palya will taste great when paired with Chapathi (Indian Bread) or plain rice. This can be a good accompaniment for lemon rice and curd rice as well.
Tips
Caution - Do not attempt tondekai dishes when you have time crunch
While cooking the vegetable cover the kadai with a plate filled with water. This will prevent vegetable from burning.

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