Tuesday, November 1, 2011

ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ /spiced Tindora or Ivy Gourd

Preparation time: 30 min
Servings: 3-4
  • 1/2 kg Thondekayi / Tinodora  chopped lenghtwise
  • Pinch of Hing/asafoetida
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • few Curry leaves
  • 2 tsp Oil
 for grinding:
  •  1/2 cup grated Coconut
  • 1 1/2 tsp whole Coriander
  • 1 tsp Jeera/Cumin
  • 4-5 whole Red Chilies ( to taste)
  • 1/2 tsp Tamarind extract
  • Salt to taste 

    • Heat the Oil in a pan. Add the Mustard seeds, once you hear the spluttering sound ass curry leaves, Turmeric and Hing. Saute for 20 sec.
    • Then add the chopped Tindora. Saute for 5 min. Do not add water.

    • In the mean while roast whole Coriander, Cumin and Red Chilies in 1/4 tsp Oil.
    • Now grind the roasted spices with grated Coconut and Tamarind Juice and little water  into smooth paste.
    • Add the ground mixture to Tindora containing pan. Add salt to taste and about half cup of water. Cover and cook for about 5-6 min.

    • Then take off the lid and cook until tindora pieces get dry as you see in the pic.

    • Serve with Chapati or plain rice and Dal or Rasam.


      1. love this spicy tindora fry...very flavorful and looks so inviting dear...bookmarking!!!

      2. first time here,glad to follow you.Please do drop at my space.Tindora fry looks flavorful and delicious.

      3. We luv this one looks delicious!

      4. Love the Tindora with spices, my moms makes in the similar way...

        Yum! Yum! Yum!