Thondekai masale palya recipe | How to make Ivy gourd green masala fry | Tendli masala sabzi
By Latha on February 6th, 2021
Thondekai palya or Ivy gourd stir fry recipe explained with step by step pictures and a video. Thondekai green masala palya or tendli sabzi is prepared using using Ivy gourd, coconut, green chilli, coriander leaves, cumin seeds, oil, mustard and curry leaves. Thondekai palya can be served with either chapati or rice.
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 many Ivy gourd thondekai recipes on this website like thondekai fry, thondekai palya, thondekai gojju and thondekai majjige huli recipes.
You can find many palya or stir fry recipes on this website like 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 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)
- 1/4kg thondekai or Ivy gourd
- 1/2 tsp mustard seeds
- Few curry leaves
- A big pinch of turmeric powder
- Salt as per your taste
- 2 tbsp cooking oil
- few drops of lemon juice (optional)
Ingredients for grinding: (measuring cup used = 240ml)
- 1/2 cup fresh grated coconut (optional)
- 2 - 3 green chillies
- 1/2 tsp cumin seeds
- Handful of coriander leaves
Instructions for making thondekai green masala palya recipe:
- Chop the Ivy gourd (thondekai) lengthwise.
- In a pan heat 2 tbsp of oil. Add in 1/2 tsp mustard and few curry leaves.
- Wait until mustard seeds splutter. Add in chopped Ivy gourd.
- Fry for a minute or two under high flame.
- Close the lid, reduce the flame and allow it to cook for few minutes.
- Meanwhile take coconut, green chillies and cumin seeds in a mixie jar. Please note, coconut is optional.
- Add in coriander leaves.
- Add in required water and grind it into a fine paste. Masala ready. Set it aside.
- Open the lid. Add in little water, pinch of turmeric and salt as per your taste. Give a quick mix, close the lid and cook until soft by stirring it occassionally.
- Add in ground masala.
- Give a good mix. Cook for 2 minutes or until the raw smell is gone. Switch off the stove.
- Optionally you can add few drops of lemon juice. Serve it with hot steaming rice or chapati.
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