Tondekai Palya

Tondekai / Ivy Gourd is loved by most of us. Tondekai as we call in Kannada Langurage.  I have tried some dry palya /dry curry and it taste Yummy.

Tondekai/tindli, Tindoora, Kowai por Kowekai as it is called in different Indian Language.

I have used Tondekai, rasam powder, jaggery and dry ground coconut mixture.

Let us see some benefits of Tondekai/Tendli/Kowekai in our diet.
Ivy gourd /Tondekai helps to regulate the blood sugar level. it helps in preventing obesity because it is rich in anti obesity properties. It helps in improving digestion. It cures diseases because it is rich in anti oxidant properties. It protects against allergies. Tondekai helps to cure infections. It helps in increasing metabolism in our body. It prevents kidney stones.it helps in curing anemia since it is filled with iron. It is rich in minerals and vitamins. It has minerals like iron,potassium and calcium, It is rich in vitamin B 1, and B 2.
The fruits of Ivy gourd are used as traditional medicine in Ayurveda for several diseases and infections. The leaves are used for treating fever, bronchitis, jaundice and osteoarthritis.
No Onion - No Garlic  Tondekai Palya/Dry Curry.
It is simple, quick, yummy and healthy.

You must use tender Tondekai . 

Ingredients :

Tondekai : 1250 Gr.
To Add :
Rasam Powder : 2 Teaspoons full.
Coconut : 1/2 Cup
Green chilly : 1
Salt : As required
Coriander Leaves : 2 Tbs
Jaggery : 1 Teaspoon
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut tondekai and keep it aside.

2. Grate cocontu and dry grind it. Keep it aside.
3. Wash green chilly and slit, wash curry leaves, coriander leaves and cut into small pieces.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let mustard seeds splutter.
5. Add curry leaves and slit green chilly.
6. Add cut tondekai and mix it nicely. Add little water and cook till it turns soft.

7. Tondekai should be cooked till soft. Then you add salt and little turmeric powder.
8. Add rasam powder, jaggery and mix all the ingredients nicely.

9. Add dry ground coconut and mix it well. Let it cook on low flame for 2 minutes.
10. Mix it and check all the moisture is disappear. Shift the Tondekai Palya to a serving dish.

11. Add cut coriander leaves.

12. Serve as one of the side dish  and enjoy.

Note :

You can cook tondekai in pressure cooker for 2  minutes and then add it to seasoning done.
Use of Onions and garlic is optional.
Use of jaggery is optional.
Tondekai has little bit of tangy taste. So no need to use any lemon, tamarind, or any other tangy extract.
Use of coconut is optional. It adds to the taste.
I have used MTR Rasam Powder.  Use of any brand of spice is optional.
Time : 30 Minutes.

Serves : 3 to 4

Mango - Carrot Gojju

Mango Carrot Gojju is one of the side dish and can be done with in a few minutes. It is simple and easy. It is delicious and goes well with all the main dishes.

We some time like to have some tangy, some sweet, some spice in our dishes. It taste yummy and the taste linger on your tongue for a long timw.
This is an easy dish and probably you can try during the mango season. But now a days you get mangoes most of the time in the year.
I have used half ripen Totapuri mango and some carrots. Adding some rasam powder and methi powder brings out the excellent aroma and taste to the curry.
I got this mango from a vendor when we went to Chamaraj Pete area in Bangalore. We normally by from a person who keeps vegetables in the cart to sell. He seems to be good and very paapa/kind I feel. When ever we go that side he invites us with his smile and we do buy Alsande, these mangoes and sweet potatoes from him. We do not bargain with him and he does not say more price too.
The vegetables are very fresh and it does not spoil.
As I said it is very Easy and Yummy.

Let us see the recipe Now :

NO ONION  and NO GARLIC CURRY.

Ingredients :

Half Ripe Mango : 1
Carrots : 2 (Big size)
Home Made Curry Powder : 2 Tb
Methi Powder : 1/2 Tsp
Jaggery : 2 to 3 Tb
Salt : As required
Seasoning :
Coconut Oil : 1 Tb
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little

Curry leaves : 6 to 8

Method :

1.Wash mango and wipe out the moisture with a clean towel.

2. Grate mango and keep it aside.
3. Wash and scrape out the carrot outer layer. Grate it and keep it aside.
4. Wash a green chilly and slit it. Wash curry leaves and keep it aside.
5. Now keep a pan on the fire and heat. Add coconut oil, mustard seeds and ingh.
6. Let mustard seeds splutter. Add a green chilly and curry leaves.
7. Add grated mango and fry nicely. Add grated carrots and fry for 2 to 3 minutes.
8. Add jaggery, salt and stir continuously. Add little turmeric powder.
9. Mango and carrots turn soft. Now add curry powder and mix it well.
10. Add 1/2 tsp of methi powder and mix it nicely.
11. Let it cook on low flame for 2 minutes. Mix it nicely and shift the Mango - Carrot Gojju to a serving dish.
12. Serve as one of the side dish with any main dish. It goes well with plain rice, idli, dosa, chapati and rotti. You can use raw mango instead of half ripe mango.

Note :

Use of 1/2 ripe mango gives out the good taste. Adding more jaggery is optional. Use of any cooking oil is optional. Use of any curry powder is optional. Ex : MTR< Mayyas etc It is simple and quick so you can try and enjoy. We like the curry as bit more sweet.
Time : 20 Minutes
Serves : 2 to 3 

Home Made Curry Powder :

Dry roast, channa dal, urid dal, (each 1 tsp)
 coriander seeds, 2 Tbs
Jeera : 1/2 Tsp
Curry leaves : 5 to 6
Ingh /Asafoetida : A little
Clove : 1
Red chilly /Byadagi Chilly : 5 to 6
Dry coconut : 2 Tbs (Grated)
Dry roast all the above one by one and dry grind it once it is cooled.
This amount of powder is enough for 1 Time only for the above said curry.
Note :
Dry roast methi/ fenugreek seeds separately and store it. Use it whenever you prepare  puliyogre, mavina kai chitranna, and gojju dishes. It adds to aroma and good for health.