Thondekai palya recipe | Ivy gourd stir fry | Tindora sabzi | Dondakaya fry | kovakka or kovakkai recipe
By Latha on July 27th, 2016
Easy thondekai palya recipe explained with step by step pictures and video. Thondekai or thondekayi palya is prepared using ivy gourd, red chili powder, coriander powder, cumin powder, amchur powder and coconut. This is an easy and very tasty sabzi or stir fry recipe using tindora. You can serve this as an accompaniment with rice or chapathi.
Ivy gourd is familiar by different names like thondekayi or thondekai (kannada), Ivy gourd or gherkins (English), tindora (Hindi), dondakaya (Telugu), kovakka (Malayalam), kovakkai (Tamil), tendli or tondli (Marathi), manoli (tulu), kundru (Oria) and kundli (assamese).
Thondekayi or ivy gourd is a very tasty vegetable. It is very common and is very easily grown in Malnad and Karavali region of Karnataka. You can find 2 more Ivy gourd recipes on this website like thondekai majjige huli and thondekai masale palya.
You can find many palya or stir fry recipes on this website like sorekai or bottlegourd palya, bendekayi or ladies finger palya, bittergourd sweet curry, thondekai palya, Mixed vegetable palya, beans palya, badanekayi palya, Hagalakayi palya, Boodu kumbalakai or ash gourd palya and north karnataka special zunka vadi recipes.
If you are looking for more Karnataka style curry and stir fry recipes then do visit our curries-dry veggies section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 250gm thondekayi or ivy gourd or tindora
- 4 tsp cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A big pinch of turmeric powder
- A big pinch of hing or asafoetida
- 4 - 5 curry leaves
- 1/2 - 1 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp amchur powder or vate huli or thick tamarind extract
- 1/4 cup grated coconut (dry grind it)
- Salt as per your taste
Instructions for making thondekai palya:
- Rinse and snip off the ends of thondekai or ivy gourd. Then slice them into 1/2cm width circles.
- Take oil in a frying pan and heat it. Prepare tempering using mustard seeds, cumin seeds, turmeric powder, asafoetida and curry leaves.
- Add in sliced thondekai or ivy gourd.
- Mix well for a minute. Close the lid and cook it under low flame by stirring occasionally. This might take at around 10 minutes.
- Once the ivy gourd or thondekayi is all shrinken or starts becoming brown here and there it is done.
- Add in all spice powders like red chili powder, coriander powder, cumin powder and amchur powder. Give a quick stir.
- Dry grind the coconut and add. Again give a quick mix.
- Add in salt and mix.
- Adjust the salt, sour or spice level as per your taste. I added little more red chili powder at this stage. Mix well and it is done. Serve it with rice or chapathi.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!