Thondekai palya recipe | How to make ivy gourd stir fry | Tindora stir fry | Tendli sabzi
By Latha on November 22nd, 2017
Thondekai palya or ivy gourd stir fry recipe explained with step by step pictures and a video. Thondekai or tindora fry is prepared using ivy gourd, coconut, red chili and mustard seeds. Thondekai palya or tendli sabzi goes very well with rice or chapathi. This type of palya or stir fry is prepared across Malnad and Karavali region of Karnataka.
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). You can find two more Ivy gourd thondekai recipes on this website like thondekai palya and thondekai majjige huli recipes.
Thondekai or Ivy gourd is a very tasty vegetable and you can prepare many recipes using it. This vegetable is also known for its anti-oxidant content. It protects the nervous sysytem and promotes the metabolism in the body.
You can find many palya or stir fry recipes on this website like sorekai 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.
Or if you are looking for more Karnataka style curry recipes then do visit our curries section. I have made a quick video using the photos. I have embedded it below for your easy reference.
I have made a quick video on this thondekai palya 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)
- 1/4 kg thondekai or ivy gourd
- 1 tsp urad dal
- 1 tsp gram dal or chana dal
- 4 - 6 tsp cooking oil
- 1/2 tsp mustard seeds
- A big pinch of turmeric powder
- A big pinch of asafoetida
- 4-5 curry leaves
- 1 gooseberry sized jaggery (optional)
- Salt as per your taste
- 1 tbsp finely chopped coriander leaves
Ingredients for grinding:
- 1/2 tsp mustard seeds
- 2 - 3 red chili
- 1/2 cup grated coconut
Instructions for making thondekai palya or ivy gourd stir fry:
- Wash and chop the thondekai and ivy gourd. You can also precook the thondekai to save time.
- Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds, 1 tsp urad dal and 1 tsp chana dal.
- When the mustard seeds splutters and urad dal turns brown, add in asafoetida, turmeric powder, broken red chili and curry leaves.
- Next add in chopped thondekai. Give a quick mix.
- Add in fresh green peas (optional).
- Add 1/2 cup of water, bring it to boil, close the lid and cook until soft.
- When it is almost cooked, add in jaggery and salt.
- Meanwhile dry grind grated coconut, red chili and 1/2 tsp of mustard seeds using a small mixie jar.
- Add in ground masala. Give a quick stir.
- Add in coriander leaves and mix well for a minute. Switch off the stove. Serve it with hot steaming rice or chapathi.
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