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A classic Karnataka-style stir-fry featuring tender ivy gourd, aromatic spices, and a hint of sweetness from coconut and jaggery. This simple and healthy side dish pairs perfectly with rice and sambar or chapatis.
For 4 servings
Prepare the ivy gourd: Wash the thondekayi thoroughly, trim off both ends, and slice them into thin, uniform rounds. Set aside.
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.
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.
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.
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.
Garnish and finish: Turn off the heat. Add the fresh grated coconut and lemon juice, and give it a final, gentle mix to combine.
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A classic Karnataka-style stir-fry featuring tender ivy gourd, aromatic spices, and a hint of sweetness from coconut and jaggery. This simple and healthy side dish pairs perfectly with rice and sambar or chapatis.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 151.86 calories per serving with 2.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve: Garnish with freshly chopped coriander leaves. Serve the Thondekayi Palya hot with chapatis or as a side dish with rice and sambar or rasam.
Sauté one finely chopped onion after the tempering until translucent, then proceed with adding the ivy gourd.
Add 1-2 slit green chillies along with the tempering for an extra kick of heat.
For a different flavor profile, replace the sambar powder with an equal amount of Vangi Bath powder.
Add a tablespoon of roasted and coarsely crushed peanuts or sesame seeds along with the coconut at the end for added texture and flavor.
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
Traditionally used in Ayurvedic medicine, ivy gourd has properties that may help manage blood sugar levels. Its low glycemic index makes it a suitable vegetable for diabetic-friendly diets.
The presence of Vitamin C in ivy gourd and potent antioxidants from spices like turmeric and asafoetida helps strengthen the immune system and protect the body from oxidative stress.
This dish is entirely plant-based and packed with nutrients from vegetables and spices, making it a light, wholesome, and low-calorie addition to any meal.
One serving of Thondekayi Palya (approximately 125g or 1/2 cup) contains around 110-125 calories. The exact count can vary based on the amount of oil and coconut used.
Yes, it is a very healthy dish. Ivy gourd is low in calories and rich in dietary fiber, vitamins, and minerals. The use of minimal oil and healthy spices like turmeric makes it a nutritious side dish.
It is a versatile side dish that pairs wonderfully with a traditional South Indian meal of rice, sambar, and rasam. It also goes very well with chapatis, rotis, or phulkas.
Bitterness usually comes from using overripe ivy gourd. Always select fresh, firm, and bright green ones. If the ivy gourd is reddish on the inside, it is overripe and will likely taste bitter or sour.
Absolutely. You can omit the fresh coconut if you don't have it. The dish will still be delicious, though it will miss the subtle sweetness and texture that coconut adds.
You can store leftover Thondekayi Palya in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.