Boiled Rice, Gulla Bolu Huli and Thondekayi Palya

Ingredients

• 250 g Gulla Brinjal (Chopped into 1-inch cubes. If unavailable, use small green or purple brinjals.)
• 1 cup Fresh Grated Coconut
• 1 tbsp Tamarind (Or a small lime-sized ball soaked in 1/4 cup warm water.)
• 1.5 tbsp Jaggery Powder (Adjust to taste.)
• 4 pcs Byadgi Red Chilies (For mild heat and vibrant color.)
• 2 pcs Guntur Red Chilies (Optional, for extra heat.)
• 1 tbsp Coriander Seeds
• 0.5 tsp Cumin Seeds
• 2 tsp Urad Dal (Divided: 1 tsp for masala, 1 tsp for tempering.)
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste.)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 3 cup Water (As needed for grinding and cooking.)

Instructions

1. 1

   Preparation (5 minutes)

   • Soak the tamarind in 1/4 cup of warm water for 15 minutes. Squeeze to extract the pulp and set aside, discarding the solids.
   • Wash the brinjals, trim the stems, and chop them into 1-inch cubes. Immediately place them in a bowl of salted water to prevent browning.
2. 2

   Roast Spices for Masala (5 minutes)

   • In a small pan over low-medium heat, dry roast the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, 1 tsp of urad dal, and fenugreek seeds.
   • Stir continuously for 3-4 minutes until the spices are fragrant and the urad dal turns a light golden brown. Do not let them burn.
   • Remove from heat and allow the spices to cool completely.
3. 3

   Grind the Masala Paste (3 minutes)

   • Transfer the cooled roasted spices to a grinder jar. Add the fresh grated coconut, turmeric powder, and the prepared tamarind pulp.
   • Add about 1/2 cup of water and grind to a very smooth paste. Add a little more water if necessary to achieve a fine consistency.
4. 4

Ingredients

• 500 g Ivy Gourd (Washed, trimmed, and thinly sliced into rounds)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 2 whole Dried Red Chillies (Broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1.5 tsp Sambar Powder
• 1 tsp Salt (Or to taste)
• 1 tsp Jaggery (Powdered, optional)
• 3 tbsp Fresh Grated Coconut
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the ivy gourd: Wash the thondekayi thoroughly, trim off both ends, and slice them into thin, uniform rounds. Set aside.

2. 2

   Prepare the tempering (oggarane): Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal, and sauté for 1-2 minutes until they turn light golden brown. Finally, add the broken dried red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.

3. 3

   Sauté the ivy gourd: Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix everything well to ensure the vegetable is evenly coated with the tempering and spices.

4. 4

   Cook the palya: Cover the pan and cook on a low to medium flame for 12-15 minutes. Stir every 3-4 minutes to prevent it from sticking to the bottom. The ivy gourd is cooked when it's tender and has shrunken in volume. If the mixture seems too dry, sprinkle 1-2 tablespoons of water.

5. 5

   Add finishing spices: Once the vegetable is tender, add the sambar powder and powdered jaggery (if using). Stir well and cook uncovered for another 2 minutes to allow the raw aroma of the spice powder to dissipate.

6. 6

   Garnish and finish: Turn off the heat. Add the fresh grated coconut and lemon juice, and give it a final, gentle mix to combine.

7. 7