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Tondekiya Palya (or Ivygourd Palya) is a delectable Indian curry prepared by stir-frying Tindora that has been finely sliced and spiced. The Dal, Raita, and Roti lunch from North India complement it wonderfully. In India, the ivy gourd is referred to by a variety of names. Dondakaya in Telugu, Kovakka in Tamil, Kundru, Tendli, Tondli in Marathi, Kovakkai in Malayalam, etc., are some of the most popular. This dish has several variants in different Indian states depending on the locale and personal preferences. Ivygourd is really simple to make and may be prepared as a side dish or pickled. Beta-carotene, fibre, and other minerals may all be found in Ivygourd in good amounts.
Ivy gourd/pinterest.com
Additionally, it pairs well with South Indian dishes like curd rice and sambar rice. You may add extra water to this sabji and cook it for a little while if you like a little gravy to go with your roti or chapathi. However, keep an eye on the degree of spice because the quantity might differ for the gravy version of this recipe from a dry curry version. In this recipe, a combination of mustard, red peppers, and dried desiccated coconut is used. The coconut mixture has to be ground with little or no water to keep the masala dry so we can have the perfect stir fry ivygourd and chickpea palya. To put it another way, it has to be a dry powder so that it may be stir-fried and we don't want a masala paste. Serve it for lunch or dinner and enjoy the compliments.
Ingredients
1. Ivygourd (tindly) - 250 gm
2. Chickpeas soaked - 1/2 cup
3. Salt - 1 tsp
4. Turmeric powder - 1/4 tsp
5. Jaggery powder - 1 tsp
TO GRIND:
1. Coconut - 1/4 cup
2. Mustard seeds - 1/2 tsp
3. Red chillies - 2 nos.
4. Green chilly - 1 no.
5. Curry leaves - few
SERVES 4 people
Method
1. Firstly, chop your Ivygourd into 4 long pieces.
2. Transfer ivy gourd into a pressure cooker. Add soaked chickpea and top it with water and salt.
3. Mix it well and let it pressure cook at medium heat. Wait for 2 whistles before turning off the heat.
4. In a mixer grinder, put grated coconut, mustard seeds, red chillies, curry leaves and green chillies.
5. Grind coarsely and do not add water.
6. Next, in a pan, heat oil.
7. Add mustard seeds, white lentils, curry leaves and red chilly (broken). Saute all of this till it splutters.
8. After the pressure is subsided, take the lid off the cooker and check if the ivy gourd and chickpea are soft.
9. Add cooked ivy gourd and chickpea to the pan and mix it well.
10. Sprinkle turmeric powder, salt and jaggery. Stir these well.
11. Then, add the coconut masala. Stir it till the masala is completely incorporated with the rest of the ingredients.
12. Cover it with a lid and let it cook for 2 minutes.
13. And here you go, Tondekiya Palya is ready to be served. Enjoy and Bon appetite!
