Quick Tondekai Palya/ Ivy gourd instant subzi

Aren’t there days when there are vegetables in the fridge waiting to get cooked, and even you feel like eating a vegetable based meal, but do not have the time to pick, clean, chop, cook etc, etc? Well, especially if you’re working and having a long and hectic week, then this is a common scenario. And those little vegetables, though tasty take a longer time with chopping. And if you’re not making anything worthy, then the guilt starts pricking too!

Vegetable like tindora take a great deal of time since it takes a lot of time to chop them into fine pieces as they like at home; and the hands get sticky too while chopping this vegetable, which makes the preparation part clumsy. Mom recently told me this simple recipe with ivy gourd / tindora / tondekai, that requires no chopping into fine pieces. It’s a very quick preparation to, unlike the usual palya... That made it my instant choice to prepare with the ivy gourd lying in the fridge....

Quick Tondekai Palya

Preparation time : 5 min Cooking time : 10 min Serves : 4 Ingredients: Ivy gourd - ~250 gms Coconut - 2 Tbsp, grated Dry red chilies - 5-6, depending on taste Curry leaves - 2 sprigs Cooking oil - 1 Tbsp Mustard seeds - 1 tsp Asafetida - a pinch, powdered Turmeric - a pinch Salt - ½ tsp or as per taste Method: • Wash and chop ivy gourd into halves • Meanwhile, coarsely grind coconut, red chilies and asafetida without adding any water • Add the ivy gourd and pulse the mixie for a couple of times. Ensure that the mixture is coarse and not ground smooth • In a thick bottomed pan, heat oil, add mustard, allow to splutter • Add curry leaves and turmeric • Add the ground mixture and salt and mix well • Sauté well for about 5-6 minutes till the raw smell is gone • Serve it with rice or as a side dish for chapathis/rotis Tips n Tricks: • Ensure that the mixture is coarse and not ground smooth Variations: • The same can be made with green chilies too