Ivy gourd sabzi / Thondekayi palya

Ivy gourd sabzi / Thondekayi palya is a simple sabzi with tamaraind and masala powder. It is known as tendli or tindora in hindi. Ivy gourd / Thondekayi / Kovakkai is a popular vegetable in India which is often confused with pointed gourd / parwal. Pointed gourd is slightly bigger than ivy gourd and is most commonly used in North indian cuisine. We make poriyal or dry sabzi with this vegetable. This recipe is slightly different from the regular sabzi. It can be mixed with rice and it also go well with curd rice. This recipe calls for Mangalore rasam podi.

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Ivy gourd sabzi / Thondekayi palya

Niranjana Sankaranarayanan
Ivy gourd (Thondekayi / Kovakkai) is a popular vegetable in India which is often confused with pointed gourd / parwal. Pointed gourd is slightly bigger than ivy gourd and is most commonly used in North indian cuisine. We make poriyal or dry sabzi with this vegetable. This recipe is slightly different from the regular sabzi. It can be mixed with rice and it also go well with curd rice. This recipe calls for Mangalore rasam podi.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine Indian, South Indian
Servings 4

Equipment

  • Pan

Ingredients
  

  • 20 - 25 nos Ivy gourd
  • gooseberry size Tamarind
  • 1/2 tsp Turmeric powder – 1/2 tsp
  • 2 tbsp Jaggery 
  • 1/2 tsp Asafoetida
  • 1 - 2 tbsp Mangalore Rasam podi 
  • As req Salt

For Seasoning

  • 3 tsp Coconut oil
  • 1 tsp Mustard
  • few Curry leaves

Instructions
 

  • Wash ivy gourd and cut on both the sides.
  • Add some water in tamarind and extract juice from it. Keep it aside.
  • In a pan add coconut oil and splutter mustard seeds. Once they crackle, add curry leaves.
  • Then add the ivy gourd and saute well. So that the vegetable is coated well with oil.
  • Add turmeric powder, close it with a lid and cook the ivy gourd.
  • After every two minutes, open the lid and give it a mix. Do this until the vegetable is half cooked.
  • Then add the jaggery, asafoetida, salt and tamarind extract.Mix it well, cover it with a lid and cook the vegetable.
  • Once it start thickening, add mangalore rasam podi and mix well.
  • Now keep it in low flame and roast the vegetable until the moisture is gone.
  • Kovakkai Palya / Ivy gourd sabzi is ready.
  • Mix it with rice or serve it along with curd rice.

Video

Keyword Kovakkai poriyal, poriyal varities, Side dish for rice, Thondekayi palya

INSTRUCTIONS

  • Wash ivy gourd and cut on both the sides.
  • Add some water in tamarind and extract juice from it. Keep it aside.
  • In a pan add coconut oil and splutter mustard seeds. Once they crackle, add curry leaves.
  • Then add the ivy gourd and saute well. So that the vegetable is coated well with oil.
  • Add turmeric powder, close it with a lid and cook the ivy gourd.
  • After every two minutes, open the lid and give it a mix. Do this until the vegetable is half cooked.
  • Then add the jaggery, asafoetida, salt and tamarind extract.
  • Mix it well, cover it with a lid and cook the vegetable.
  • Once it start thickening, add mangalore rasam podi and mix well.
  • Now keep it in low flame and roast the vegetable until the moisture is gone.
  • Kovakkai Palya / Ivy gourd sabzi is ready. Mix it with rice or serve it along with curd rice.

This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month alphabet is ‘I’, so my contribution for this month is Ivy gourd Sabzi. 

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Comments

10th September 2019 at 11:27 PM

I absolutely love ivy gourd, but I usually stick to the Gujarati and Maharashtrian ways of cooking it. This version sounds very interesting and delicious, with tamarind, jaggery and rasam powder. Should try this out some time. 🙂



shobhakeshwani
13th September 2019 at 3:10 AM

Delicious and simple sabzi.. my hubby loves it so I make it frequently.



Renu Agrawal Dongre
14th September 2019 at 10:51 PM

We too make a dry sabji of this but keep it simple. Have never added jaggery and tamarind to it and I am sure it would add a wonderful taste to the dish



FoodTrails
16th September 2019 at 7:32 AM

I liked your version with tamarind and podi, must have had a tangy and spicy flavour to it.. I make it simple stir-fry way, your’s look delicious will surely love to try!!



poonampagar
17th September 2019 at 5:31 PM

There are so many ways of cooking ivy gourd. I liked your south Indian version with coconut oil, jaggery , tamarind and rasam podi. Sounds absolutely lip smacking. Would love to give this recipe a try sometime.



17th September 2019 at 5:38 PM

I make it exactly the same way but using Mysore Rasam podi 🙂 lol….

I can guess how delicious this is… especially with Rasam-rice



17th September 2019 at 6:10 PM

We all love kovakkai at our house and this recipe is so different from how I make it. Love the use of tamarind, jaggery and that rasam powder sounds delicious.



17th September 2019 at 11:57 PM

Oh wow!! Tamarind and the podi must give this curry an oomph factor! Love it dear!



24th September 2019 at 11:57 PM

An interesting way to prepare such a popular sabji, that is ivy gourd. I usually prepare a dry sabji with minimum spices. I would love to try this version of ivy gourd as its got tamarind, podi masala and the flavor of curry leaves.



25th September 2019 at 3:03 AM

Such a delicious vegetable with ivy gourd. I always stuck to a few options now there is a lovely gravy that will be a hit . Thanks.



    Superduperkitchen
    27th September 2019 at 8:08 AM

    Thank you so much. It’s not a gravy kind of thing, it’s dry sabzi with coated masala that can be mixed with rice and can be used as a side dish.



27th September 2019 at 6:27 PM

A great combination with the tamarind, jaggery and the rasam podi. Would taste amazing with Mor Kuzhambu and Rice. Loved the flavors Niranjana.



29th September 2019 at 4:36 AM

Loved this version of ivy gourd…never thought that it can also be made with podi powder..awesome recipe



Sasmita Sahoo Samanta
29th September 2019 at 7:56 AM

This version of ivy gourd sounds very interesting as well as delicious.
With tamarind, jaggery and rasam powder it looks really lipsmacking.. different kind of sabji



29th September 2019 at 12:08 PM

I absolutely love Kovakkai and this is such a great stir-fry recipe for me to try. The flavours are so classically from Karnataka and will add so much to an otherwise simple bhaji.



2nd October 2019 at 11:30 PM

Ivy gourd sabji looks delicious. Podi, tamarind jaggery wow, I am sure its taste super yummy. Loved this new type of recipe of ivy gourd.



Seema Doraiswamy Sriram
6th October 2019 at 4:53 AM

I really love ivy Gourd, andyour recipe is exciting. The only drawback is i get only frozen ones which turn so soggy when i cook them here. Do you have any suggestions



    Superduperkitchen
    6th October 2019 at 7:58 PM

    Thank you Seema…. Try cooking without thawing and without adding water. So that the water molecules that are present already will help the veg to get cooked…I have not experimented but just a suggestion .



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