This side dish is prepared using Ivy Gourd.
Ingredients:
2 Cups Thondekayi / Tindora / Ivy Gourd, pieces
1 Big Onion, Chopped finely
2 – 3tbsp Oil
1tsp Saunf / Fennel Seeds
¼ tsp Turmeric Powder
1tsp Jeera / Cumin Seeds
1tsp Mustard
Few Curry leaves
Begonia flower for garnishing (Optional)
Salt to taste
For the masala:
½ Cup Grated Coconut
4 – 5 Green Chilies
4 Sprigs Coriander Leaves
1” Ginger
3 – 4 Pods Garlic
Method:
Grind the ingredients for the masala to a paste using little water. Heat Oil and add Mustard Seeds, Jeera, Saunf, Turmeric Powder, and Curry Leaves. Add Onion and the masala paste and stir fry until the rawness disappears.
Add Thondekayi pieces, Salt, and one cup of water. Mix well. Cover and let it cook until the vegetable is soft.
Remove to a serving dish and garnish. Serve hot with your choice of Indian bread.
