Thondekayi Palya

Name: Thondekayi Palya
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g ivy gourd (tender, washed and sliced into thin rounds); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken into half); 8 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp salt; 1 tsp coriander powder; 1 pinch red chili powder; 2 tbsp fresh coconut (grated); 1 tsp lemon juice

RATING

4.4/5(92)

TASTE SCORE

6/10

A simple, everyday Karnataka-style stir-fry made with tender ivy gourd slices. The ivy gourd is cooked until just soft but still lightly crisp, then finished with a tempering of mustard seeds, curry leaves and fresh grated coconut. A quick, light side dish that pairs perfectly with chapati or rice and sambar.

PREP

10m

COOK

15m

SERVES

1 KATORI

67 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the ivy gourd.
Wash the ivy gourd thoroughly and pat dry. Trim both ends and slice into thin rounds, about 3-4 mm thick. Set aside.
TIPChoose tender ivy gourds that feel firm and have a vibrant green skin with no browning.
saute · ~10 min
Cook the ivy gourd.
1.Heat 1 tsp oil in a heavy-bottomed pan over medium heat.
2.Add the sliced ivy gourd and a pinch of salt. Stir gently to coat.
3.Cover and cook on low heat for 8-10 minutes, stirring once halfway. Cook until the slices are tender and lightly golden in spots.
TIPDo not add water — the ivy gourd releases its own moisture. Too much stirring breaks the slices.
temper · ~2 min
Make the tempering.
1.Push the ivy gourd to the sides, making a well in the center. Add the remaining 1 tsp oil to the well.
2.Drop in mustard seeds and let them splutter (30 sec).
3.Add urad dal and cumin seeds, fry until the dal turns golden (30 sec).
4.Add dried red chili and curry leaves and sauté for 15 seconds until fragrant.
TIPMake a generous well in the center so the spices crackle directly in the hot oil.
mix · ~2 min
Season and finish.
1.Sprinkle turmeric powder, coriander powder and red chili powder over the ivy gourd.
2.Mix everything gently until the spices coat all the slices evenly.
3.Cook uncovered on low heat for 2 minutes, letting any excess moisture evaporate.
4.Turn off the heat and squeeze fresh lemon juice over the top.
garnish
Garnish with fresh coconut and serve.
Sprinkle grated fresh coconut over the palya and toss once gently. Serve warm with chapati, ragi mudde, or steamed rice and sambar.
TIPGarnish with coconut just before serving to keep it fresh and moist.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose tender ivy gourds that are firm, bright green, and free of blemishes for the best texture.
2
Do not add water while cooking—ivy gourd releases enough moisture to steam itself tender.
3
Make a wide well in the center of the pan when tempering so the spices crackle directly in the hot oil.
4
Stir the ivy gourd gently and only once midway to keep the slices intact and prevent mushiness.
5
Add the grated coconut just before serving to keep it fresh, moist, and vibrant.
6
For extra crunch, increase the heat slightly in the final 2 minutes to evaporate any remaining moisture.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the oil with a splash of water for the initial cooking and use a dry tempering technique (toast spices in a small pan and sprinkle over) for a lighter version.

nutty