ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ /spiced Tindora or Ivy Gourd

Preparation time: 30 min

Servings: 3-4

Ingredients:

• 1/2 kg Thondekayi / Tinodora  chopped lenghtwise
• Pinch of Hing/asafoetida
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• few Curry leaves
• 2 tsp Oil

 for grinding:

•  1/2 cup grated Coconut
• 1 1/2 tsp whole Coriander
• 1 tsp Jeera/Cumin
• 4-5 whole Red Chilies ( to taste)
• 1/2 tsp Tamarind extract
• Salt to taste 

Method:

• Heat the Oil in a pan. Add the Mustard seeds, once you hear the spluttering sound ass curry leaves, Turmeric and Hing. Saute for 20 sec.
• Then add the chopped Tindora. Saute for 5 min. Do not add water.

• In the mean while roast whole Coriander, Cumin and Red Chilies in 1/4 tsp Oil.
• Now grind the roasted spices with grated Coconut and Tamarind Juice and little water  into smooth paste.
• Add the ground mixture to Tindora containing pan. Add salt to taste and about half cup of water. Cover and cook for about 5-6 min.

• Then take off the lid and cook until tindora pieces get dry as you see in the pic.

• Serve with Chapati or plain rice and Dal or Rasam.