Ivy Gourd & Cashew nuts Stir fry | Thondekai Godambi Palya | Tindora Kaju Subji
Wednesday, December 20, 2023
Tondekai Palya used be a very common dish on the lunch menu in our house. Usually had with rice and curry. During festivals and weddings Cashew Nuts are added. Here in US, since it is not commonly available and if I do find them in Indian store I make the Palya with Cashew nuts. make it special since it is rare. I like this dish with Chapati as well.
Ingredients:
- 2 cups - Ivy gourd/Thondekai/Tindora (cut lengthwise)
- ¼ cup - Cashew nuts halves
- ½ tsp - Mustard Seeds
- 10 - Curry Leaves
- 3 - Green Chilies
- ½ tbsp - Rasam Powder or Curry Powder
- ¼ tsp - Turmeric Powder
- ¼ cup - Grated Coconut
- 2 tsp - Oil
- Salt to taste
Method:
- Wash and cut Ivy Gourd lengthwise. Keep aside.
- Finely chop green chilies. Keep aside.
- Soak the cashew nuts in warm water for 10 min. Drain and keep aside.
- Heat the oil in a pan, when hot, add mustard seeds.
- Once mustard seeds starts to splutters, add curry leaves and green chilies. Stir and cook until green chilies looks roasted.
- Add Rasam or curry powder and turmeric powder. Stir for 30 second.
- Now, add Ivy gourd and cashew nuts. Mix-in pinch of sugar and sauté for a minute or so.
- Next, add ¾ cup of water, salt as per taste, reduce the flame, cover and cook for about 15 minutes or until the Ivy gourd is almost cooked.
- Add grated Coconut to the palya. Mix and let it cook stirring in-between until all the water is dried. Turn off the stove.
- Serve hot with rice or as side dish for chapati/roti and enjoy.
Labels: Curry, Mangalore dish, Sabzi/Stir Fry/Palya, Side-Dish, South-Indian Dish, Vegetarian
~ Ivy Gourd & Cashew nuts Stir fry | Thondekai Godambi Palya | Tindora Kaju Subji ~
Posted by Swetha @ 12/20/2023 05:45:00 PM ::
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Posted by Swetha @ 12/20/2023 05:45:00 PM ::
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