Tondekai Palya

(Tindora/Ivy Gourd Stir Fry)

Origianl post can be found here  

Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 4-5

20-25 Tondekai/Tindora/Ivy Gourds, washed, dried and cut into ½ cm discs
½ cup Coconut, fresh or frozen
½ tsp Turmeric Powder
1-2 Green Chillies, slit (adjust acc to taste)
½ tbsp Jaggery (adjust acc to taste)
Salt to taste

For Tadka/Tempering:
½ tbsp Oil
1 tsp Mustard Seeds
1 tsp Urad Dal/Split Black Gram
1 tbsp Channa Dal/Split Bengal Gram
1 Dry Red Chilli, halved
Few Curry Laves
Pinch of Hing/Asafoetida 
Heat oil in a pan or wok and add mustard seeds. When it starts to pop and splutter, add channa dal, urad dal, halved dry red chilli, hing and curry leaves. Sauté till channa and urad dal turns golden brown in colour, about 1-2 mins.
Mix in tindora discs, turmeric powder, slit green chillies and jaggery. Stir fry it on medium flame for 3-5 mins till tindora starts to turn light brown on edge.
Now add salt to taste and about ½ - ¾ cups of water and mix well. Cover and cook for another 3-5 mins till tindora is almost cooked. Open the lid and let it cook for another minute or two till all the water is absorbed and tindora is cooked but retains its crunch.
Switch off the flame and mix grated coconut. Serve it hot with Chapatti, Rosematta rice or any other rice or your choice and enjoy.

Other Palya recipes blogged so far can be found HERE.
Other Tindora recipes blogged so far on Monsoon Spice

Labels: Coconut, Mangalore food, Palya, Tindora