As a kid , I always picked a few of these little beauties and ate them while my mom shopped other vegetables. It somehow never found its way to our house as thondekai was never a part of our regular veggie list.
We mostly ate thondekai palya at some functions and that was it. One summer at my grandmoms place I happened to eat thondekai bath and fell in love with it immediately.
But never tried it at my place as again it was not a “normal” veggie we would bring home and I forgot about it.
When I started cooking I happened to find them at a local Indian grocery store and found it too hard to ignore.So I brought them home and tried making thondekai bath and it was soo good to resist eating.
It turned out to be my husbands favourite rice dish.
I would surely demand my mother to do it 🙂 As I am sure it can satisfy anybodys tastebuds!!
Ivy Gourd cut lengthwise 250g – trim the edges and cut lengthwise
Curry leaves – 15
Turmeric 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Asafoetida 1//4 teaspoon
Tamarind pulp 4 teaspoons
Oil 4 teaspoons
Garam masala 1/4 teaspoon
Sambar powder 1/2 teaspoon
Rasam powder 1/2 teaspoon
Vangibath powder 1 teaspoon
Salt to taste
Boiled rice 2 cups(sona masuri or basmati)
Water 1/2 cup if required
Serves 3-4 people
1. In a large pan heat oil. Once the oil is hot add mustard as it crackles add asafoetida and mix.
2. Add curry leaves, cashew , and fry till cashew it turns golden brown.
3. Add ivy gourd, turmeric and mix well.
4. Fry for 2 minutes on high flame and close a lid and cook for 4-5 minutes on medium – high heat.
5. Add tamarind pulp, 1/2 teaspoon salt and cook on medium flame for approximately 5 more minutes. The ivy gourd should be soft by now if not fry for a few more minutes(add 3 teaspoons of water if required)
6. Add garam masala, sambar,rasam,vangibath powder, little more salt as required and fry well for approx 3 minutes.
7. Add 1 teaspoon ghee, rice and mix well. Its ready 🙂
Note:The vegetable should hold shape so don’t over fry. Ivy gourd does not have any raw taste once it’s fried for 5 minutes.So Once its tender you can add spices.
The vegetable should hold shape so don’t over fry. Ivy gourd does not have any raw taste once it’s fried for 5 minutes.So Once its tender you can add spices.
You can store the Ivy gourd mix (before adding rice )upto 2 days if fried well in oil. So you can just make rice when required.
You could do it as a one pot meal.Then, Reduce the frying time of thondekai, add all the spices, wash & add rice and let it cook together.