Ivy gourd or Thondekayi with masala makes for a great accompaniment with Chapathis or Rotis. This type of side dish is popularly prepared during weddings and festivals.
Ingredients:
3 Cups Thondekayi / Ivy Gourd
1/2 Cup Grated coconut
1 tbsp Oil
6 Byadagi Red Chilies
4 Guntur Red Chilies
1 tsp Kadalebele / Channa dal / Bengal Gram
1 tbsp Uddinabele / Urad dal / Split Black Gram
1 tbsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
1tbsp Tamarind pulp
Little Jaggery (Optional)
Salt to taste
For seasoning:
4 tbsp Oil
1 tsp Kadalebele / Channa dal / Bengal Gram
1 tbsp Uddinabele / Urad dal / Split Black Gram
1/2 tsp Mustard seeds
Few Curry leaves
Method:
Pressure cook Thondekayi with Turmeric Powder and Salt. Sieve and leave aside.
Dry roast Jeera, Channa dal, Urad Dal, Mustard Seeds. Roast chilies with little oil for one or two minutes.
Grind to a rough powder. Add fresh coconut to the powder and grind to a coarse paste.
Heat Oil and add Kadalebele, Uddinabele, and Mustard seeds. When the Mustard starts spluttering, add Curry leaves. Add the masala powder and stir.
Add Tamarind water and add salt and mix well. Cook for a minute. Add Salt and Thondekayi.
Mix well. Remove to a serving bowl.
Serve hot Masala Thondekayi Palya with your choice of Indian Bread or plain Rice.
