To help readers know better.., here goes the translation of tondekayi in various languages.
English: Ivy Gourd, Telugu: Dondakaya, Tamil: Kovakkai, Gujarathi: Tindora, Hindi: Kundru/Tendli.
Kannada : Kadale, English: chick peas, Hindi: Kabul Channa
Palya in Kannada means stirfry.
Without wasting your time, here goes the recipe of it..
1 cup channa (soaked for 3 hours in warm water)
1/2 cup grated coconut (fresh/frozen)
2 red chillis
1 tablespoon dhania (coriander seeds)
1 teaspoon jeera (cumin seeds)
1 teaspoon amchur powder
1 small piece of cinnamon
1/2 teaspoon fenugreek seeds/menthya.
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafoetida
4-6 curry leaves
- Cut the thondekayi into medium sized pieces (One thondekayi can be cut into 3 pieces approximately).
- Pressure cook the channa & tondekayi seperately.
- Dry roast the red chilli, jeera, coriander seeds, cinnamon, fengreek seeds seperately.
- Add coconut to the roasted spices & make a paste out of it.
- Drain out the water from cooked thondekayi and channa
- In a pan, add oil. When oil is hot, add mustard seeds, hing, curry leaves
- Add thondekayi,channa & salt to this.
- Now add the paste prepared & the amchur powder.
- Cook the whole for 2-4 mins & garnish with coriander leaves.
- Palya is ready to be served. It tastes great both with rice & with chapathi.
Now is the recipe for spinach paratha. This is quite simple.
Blanch the spinach in hot water for 15 mins. Make a smooth paste of it. Mix this paste to the normal chapathi atta (Just like normal chapathi) & prepare parathas with it.
Here is the photo of both together waiting for me to consume ;))
I'm sending this plate to Aartee for the sapadu ready event.
Thanks for the nice event.