Karnataka
Tondekai palya
Ivy gourd, coconut and a crackling tadka. The fence vegetable that quietly runs the lunch plate.
30 minTime
2 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original119kcal
2 gprotein
3 gfibre
30minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Wash the tondekai, trim both ends and slice into thin rounds or lengthwise strips.
- 2Heat oil, splutter mustard, then add urad dal, chana dal, red chilli, curry leaves and asafoetida.
- 3Add the tondekai, turmeric and salt. Sprinkle a little water, cover and cook on low, stirring occasionally.
- 4Uncover and cook on medium until dry and lightly browned at the edges. Stir in jaggery.
- 5Turn off the heat and add coconut and coriander. Mix and serve.
Serve it like this
Serve a spoonful beside rice and saaru or tucked into a chapati.