Ivy gourd sabzi / Thondekayi palya
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.
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.