Tondekayi Palya
A classic Karnataka-style stir-fry featuring crisp ivy gourd tossed with aromatic spices and fresh coconut. This simple, wholesome side dish comes together quickly and pairs wonderfully with rice and sambar.
For 4 servings
8 steps. 20 minutes total.
- 1
Wash the ivy gourd (tondekayi) well
- a.Trim both ends and slice them into thin, uniform rounds. Set aside.
- 2
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Add the mustard seeds and let them splutter completely.
- 3
Once the mustard seeds pop, add the urad dal and chana dal
- a.Sauté for 1-2 minutes until they turn a light golden brown, being careful not to burn them.
- 4
Add the broken dried red chilies, curry leaves, and hing
- a.Sauté for about 30 seconds until the curry leaves become crisp and aromatic.
- 5
Add the sliced ivy gourd to the pan along with turmeric powder and salt
- a.Mix everything thoroughly to ensure the vegetable is well-coated with the spices.
- 6
Sprinkle 2 tablespoons of water over the vegetables
- a.Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring occasionally, until the ivy gourd is tender but still has a slight crunch.
- 7
Remove the lid and add the sambar powder and optional jaggery
- a.Mix well and continue to sauté on medium heat for another 2 minutes, allowing the raw smell of the spice powder to dissipate.
- 8
Turn off the heat
- a.Garnish with fresh grated coconut and finely chopped coriander leaves. Give it a final gentle mix and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, choose tender, bright green ivy gourds. Avoid any that are pale or have turned reddish, as they can be mushy when cooked.
- 2Slicing the tondekayi uniformly is crucial for even cooking.
- 3Do not add too much water, as this will steam the vegetable and make it soggy. A small splash is just enough to prevent it from sticking and help it cook through.
- 4The crunch from the chana dal and urad dal is a key feature of this dish. Ensure you fry them to a perfect golden brown.
- 5For a nuttier flavor, you can dry roast the grated coconut for a minute in a separate pan before adding it to the palya.
Adapt it for your goals.
Spice Blend
Instead of sambar powder, you can use vangi bath powder, rasam powder, or a simple mix of 1 tsp coriander powder and 1/2 tsp red chili powder.
With OnionWith Onion
For extra flavor, sauté 1 finely chopped onion after the tempering until translucent, before adding the ivy gourd.
With PeanutsWith Peanuts
Add 2 tablespoons of coarsely crushed roasted peanuts along with the coconut for a crunchy texture and nutty flavor.
Why this is on our healthy list.
Rich in Fiber
Ivy gourd is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good for Diabetics
Often recommended in traditional medicine, ivy gourd is believed to have properties that help regulate blood glucose levels, making this dish a good choice for a diabetic-friendly diet.
Packed with Micronutrients
This vegetable provides essential vitamins like Vitamin A and C, and minerals such as iron and calcium, which support overall health and immunity.
Plant-Based Goodness
As a completely plant-based dish, it is naturally low in cholesterol and saturated fats, contributing to better heart health.
Frequently asked questions
A single serving of Tondekayi Palya (about 130g) contains approximately 120-150 calories, primarily depending on the amount of oil and coconut used.