Thondekai masala curry or thondekayi gojju recipe explained with step by step pictures and a video. Thindekai masala or Tindora curry goes well with chapathi or roti. This is a very tasty curry prepared using Ivy gourd, tomato, onion, peanut, red chili, coriander seeds, sesame seeds and few other spices.
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 three more Ivy gourd thondekai recipes on this website like thondekai fry, 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 serve this thondekai masala along with super soft chapthi or hot steaming rice. In this recipe, I have fried the Ivy gourd in oil, which takes long time. So if you are in short of time, cook the Ivy gourd in the cooker by making one whistle and then fry it for some time.
Since I have used peanuts or shenga in the masala, this thondekai curry has a nice nutty taste. The taste is more like north Karnataka style ennegayi recipe.
If you are looking for more curry or gojju recipes for chapathi or rotti then do check my Zunka vadi, menthe palle or methi dal, ennegayi or stuffed brinjal, mixed veg curry, gorikayi kara or cluster beans curry, mixed veg sagu, hesaru kalu gojju or green gram curry and hagalakayi or bitter gourd curry recipes.
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: 30 min
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