Swaadista

Thondekayi or Tindora or Ivy gourd is a famous vegetable in India, especially in the South, and used in different curries and stews. Thondekayi palya is an effortless yet delicious recipe that tastes best with chapatis or alongside rice-dal. This dry palya/curry is one of the simple recipes that one can prep in under 30 minutes.

I have used minimal ingredients like thondekayi, salt, turmeric powder, and red chili flakes to make this dish. If you wish, you can garnish with some grated coconut plus some fried channa dal and urad dal at the end. Continue reading to learn the step-by-step procedure to prepare this tasty curry.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 3 adult servings

Ingredients:

250g Tondekayi or Ivy Gourd
3 tbsp coconut oil
1/2 tsp turmeric powder
1 small onion, roughly chopped
2 tsp of red chili flakes, freshly ground or store-bought
Salt to taste

Instructions:

1. Rinse tindora under cold running water and slice each of them vertically into 4 parts and set them aside.
2. Heat oil in a medium-sized pan.
3. Once the oil is hot enough, add turmeric powder and sauté for a couple of seconds.
4. Transfer the sliced tindora into the pan, sprinkle salt over it, and combine. Cover the pan lid and cook for 10 minutes on medium heat or until tindora is well cooked. Then remove the pan lid and stir fry until they turn golden brown.
5. Add roughly chopped onion and fry for a minute or two.
6. Add the red chili flakes, combine, cook for another minute and turn off the heat.
7. Enjoy simple and yummy tindora fry with chapatis or as a side dish with dal-rice.

Here’s another delicious tindora recipe that must try: Coconutty Tindora Fry

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