Wednesday, October 14, 2009

Thondekayi Palya (Ivy gourd stir-fry)

Hurray!!!, we have booked our tickets to India. I am all excited & have no mood in doing anything (of course I'm dreaming & planning about my trip to India). I'm in no mood to cook too. To add to my laziness.., my hubby is on diet. He is on some #$%^@ diet for one month. So, whom should I experiment on?!! I don't want to risk on myself ;) Hence, my kitchen is closed for experiments this month.

So, today I'm giving you a tried & tested dish that I have been cooking for many years now. A very simple & delicious 'Karnataka style' palya recipe for you all to enjoy.

Here are the ingredients & the method.

Ivy gourd/Thondekayi: 250gms
Grated coconut: 3-4 tbsp
Mustard seeds: 1 tsp
Amchur powder/Huli pudi: a big pinch
Oil: 1 tbsp
Mustard seeds: 1/4th tsp
Curry leaves: a string
Chilli powder: 1 tsp
Coriander leaves : 2 tbsp (finely chopped)

Salt: According to taste


  • Wash the ivy gourd & pat dry. Chop them into thin slices or discs.

  • Heat oil in a broad pan. When oil is hot, add mustard seeds, curry leaves & saute until mustard seeds start spluttering. Add the chopped ivy gourd & saute them well. Add 1/2 cup water & allow it to cook on a medium flame.

  • Meantime, make a coarse paste of coconut, mustard seeds & chilli powder. Add a tbsp or 2 of water if required.

  • When the vegetable is cooked & soft, add the salt, huli pudi(amchur powder) & the coconut masala. Cook for another 2-3minutes.

  • Garnish it with coriander leaves & serve it with rice or roti.


  • The palya has to be dry & not a gravy kind of stuff.Hence, keep a watch on the amount of water added to the masala & to the vegetable.
  • For faster cooking, pressure cook the vegetable before hand & then prepare the palya as mentioned above.

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