Tendli Palya
A simple South Indian stir-fry made with tender ivy gourd, onions, and a light tempering. It cooks up quickly, stays nicely textured, and works beautifully alongside rice, rasam, or chapati for an everyday meal.
For 4 servings
- prep · ~15 min
Slice the tendli and onion.
Wash the tendli well, trim both ends, and slice them thinly lengthwise. Slice the onion thinly and keep the coconut and cilantro ready.
- temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and chana dal and fry until lightly golden.4.Add dried red chili and curry leaves and stir for a few seconds.TIPKeep the heat medium so the dals turn golden without burning. - saute · ~4 min
Cook the onion.
Add the sliced onion and sauté until soft and lightly translucent.
- saute · ~3 min
Add the tendli and spices.
1.Add the sliced tendli to the pan and mix well.2.Add turmeric powder, red chili powder, and salt.3.Stir well so the slices are evenly coated with the tempering and spices. - simmer · ~12 min
Cover and cook until tender.
Sprinkle in the water, cover the pan, and cook on low heat until the tendli is tender but not mushy. Stir once or twice during cooking so it cooks evenly.
TIPUse only a little water so the palya stays dry and lightly crisp at the edges. - saute · ~3 min
Finish the palya.
Remove the lid and cook for a few more minutes to dry out any extra moisture. Add the grated coconut and mix gently.
- garnish
Garnish with cilantro.
- serve
Serve hot with rice or chapati.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the tendli evenly and fairly thin so it cooks through at the same time without turning soggy.
- 2Use a wide pan rather than a deep kadai so the tendli can dry out and get light crisp edges.
- 3Let the mustard seeds fully splutter before adding the dals, or the tempering will taste flat and underdeveloped.
- 4Cook the onion only until translucent; browning it too much can overpower the mild taste of tendli.
- 5Add just a small sprinkle of water and keep the heat low while covered so the palya stays dry, not stewed.
- 6Mix in the fresh coconut at the end and cook briefly; prolonged cooking can make it greasy and dull the sweetness.
- 7This palya keeps well for lunch boxes; cool fully before packing so trapped steam does not soften the texture.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and use a well-seasoned wide pan; the dish will still cook well if you keep the water minimal and stir gently.
no onionNo-onion
Skip the onion for a simpler, more satvik-style palya that lets the tendli, coconut, and tempering stand out more clearly.
spicierSpicier
Increase the red chili powder or add one extra dried red chili in the tempering for a sharper heat that pairs well with curd rice.
peanut coconutPeanut-coconut
Add a spoonful of coarsely crushed roasted peanuts along with the coconut for extra nuttiness and a slightly heartier texture.
Why this is on our healthy list.
Vegetable-rich Side Dish
Ivy gourd makes this a light, everyday vegetable dish that adds fiber and bulk to a meal without feeling heavy.
Includes Good Plant Ingredients
The tempering uses urad dal and chana dal in small amounts, adding a little plant protein and pleasant crunch.
Herb and Spice Based Flavor
Curry leaves, turmeric, red chili, and cilantro build flavor naturally, so the dish tastes lively without rich gravies or heavy sauces.
Frequently asked questions
Slice the tendli thin but not paper-thin, use only a little water, and finish uncovered so excess moisture evaporates before serving.
