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A classic Karnataka-style stir-fry featuring crisp ivy gourd tossed with aromatic spices and fresh coconut. This simple, wholesome side dish comes together quickly and pairs wonderfully with rice and sambar.
For 4 servings
Wash the ivy gourd (tondekayi) well. Trim both ends and slice them into thin, uniform rounds. Set aside.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and let them splutter completely.
Once the mustard seeds pop, add the urad dal and chana dal. Sauté for 1-2 minutes until they turn a light golden brown, being careful not to burn them.
Add the broken dried red chilies, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves become crisp and aromatic.
Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix everything thoroughly to ensure the vegetable is well-coated with the spices.
Sprinkle 2 tablespoons of water over the vegetables. Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring occasionally, until the ivy gourd is tender but still has a slight crunch.
Remove the lid and add the sambar powder and optional jaggery. Mix well and continue to sauté on medium heat for another 2 minutes, allowing the raw smell of the spice powder to dissipate.
A classic Karnataka-style stir-fry featuring crisp ivy gourd tossed with aromatic spices and fresh coconut. This simple, wholesome side dish comes together quickly and pairs wonderfully with rice and sambar.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 124.71 calories per serving with 2.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Turn off the heat. Garnish with fresh grated coconut and finely chopped coriander leaves. Give it a final gentle mix and serve hot.
Instead of sambar powder, you can use vangi bath powder, rasam powder, or a simple mix of 1 tsp coriander powder and 1/2 tsp red chili powder.
For extra flavor, sauté 1 finely chopped onion after the tempering until translucent, before adding the ivy gourd.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the coconut for a crunchy texture and nutty flavor.
Ivy gourd is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Often recommended in traditional medicine, ivy gourd is believed to have properties that help regulate blood glucose levels, making this dish a good choice for a diabetic-friendly diet.
This vegetable provides essential vitamins like Vitamin A and C, and minerals such as iron and calcium, which support overall health and immunity.
As a completely plant-based dish, it is naturally low in cholesterol and saturated fats, contributing to better heart health.
A single serving of Tondekayi Palya (about 130g) contains approximately 120-150 calories, primarily depending on the amount of oil and coconut used.
Yes, it is a very healthy dish. Ivy gourd is rich in fiber, vitamins, and minerals. The dish is lightly spiced, uses minimal oil, and is packed with plant-based nutrients, making it a wholesome choice.
Absolutely. While fresh coconut adds a traditional flavor and moist texture, you can omit it for a simpler version. The palya will still be delicious without it.
The key is to not overcook it and to use minimal water. Cook on low-medium heat and check for doneness after 10 minutes. It should be tender but still retain a slight bite. Also, always choose firm, green ivy gourds.
It is a classic side dish in a South Indian meal. It pairs perfectly with steamed rice, sambar, rasam, and a dollop of ghee. It also complements chapatis or rotis.
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