Ivy gourd Fry / Tondekai Palya

Ivy gourd Fry / Tondekai Palya 

Tondekai / Ivy gourd is a quite common in India. It has many names. It looks like water melon. So it is called as ' Baby Watermelon '. Ivy gourd is very good in controlling blood sugar level.

Tondekai Palya / Ivy gourd Fry is a side dish for lunch with rice and dal or with roti. I love to add coconut as it adds flavors to the fry.

Ingredients:

Tondekai / Ivy gourd - 1 lb

Oil - 3 to 4 Tsp

Mustard seeds - 1/2 Tsp

Chana dal and urad dal - 1 Tsp

Curry leaves - 4 to 5

Red chilly - 1 Num

Cumin and Coriander powder - 1 Tsp

Turmeric - 1/4 Tsp

Chilly powder - 1/2 Tsp

Vangi bhath Powder - 1 Tsp ( optional )

Salt to taste

Lemon juice - 2 Tsp

Coriander leaves - Handful

Coconut - 1/2 Cup

Method:

1. Wash ivy gourd / tondekai. Cut the ends then slice them in half and then in fours in thin strips.

2. Pressure cook without adding water for 3 whistles.

3. In a kadai add oil and mustard seeds. When it starts spluttering add channa dal and urad dal. Fry till     it turns brown. Add red chilly and curry leaves.

4. Add cooked tondekai.

5. Add turmeric, red chilly powder, cumin and coriander powder and salt to  taste.

6. Stir it well and add vangi bath powder. ( This is optional. I love vangi bath flavor in fry ). Fry it for few minutes.

7. Add lemon juice, coconut and coriander leaves.

8. Fry it in a medium flame.

9. Serve Ivy gourd fry / Tondekai Palya as a side dish for chapati or roti or with rice and dal.