17 July, 2008

Another Milestone and Another Palya: Tondekai Palya


Tondekai Palya

Did I mention I am way too busy these days? If not, now you know;) I have been extremely busy these days. What with new project I started working on which takes most of my time and attention, it feels like I am walking on some tight rope balancing home in one hand and office in another! And strangely I am quite enjoying myself! Oh, I can be wild and crazy sometimes and I do surprise myself many a times.

The main reason for posting today is to share the reason for my infrequent blog hopping these days. As much as I love to visit your blogs and leave my very "valuable" feedback(he he he;), I am simply not able to do it because of my heavy work schedule. You see, my boss is not likely to get impressed when he comes to know I am spending more time by reading blogs instead of working on meeting my deadlines. And with this shooting inflation and dwindling job market scenario, I don’t think it is wise on my part to blog-hop and then en up job-hopping ;) And another reason was I wanted to quickly reach another milestone of making 200th post. I had to choose between either spending time writing long comments or making my 200th post and selfish me opted for the latter. And horrors of horrors I just realised that I had crossed my 200th post without knowing!!! Now you know how busy I have been. In fact this is my 204th post!!! Now raise your glass and toast for reaching 200 mark ;) Thank you, Thank you...

Ok, I won’t bore you with my rants. As much as I like to rant and ramble, I know I should stick to main agenda of this blog which happens to be food! Today, I am posting one simple recipe from my home town. Yes, another Palya or stir-fry recipe which is one of my favourite. This time it is Tondekai Palya or Ivy Gourd/Tindora Stir Fry. Crunchy Ivy Gourd is stir fried with fresh Coconut and very few spices. What you end up having is one delicious stir fry of crunchy tindora with light note of spices used in tempering and sweet touch of coconut. I usually like to have it with Rosematta Ganji/Kanji with a dollop of Ghee (Indian clarified butter). You can also serve this Palya with Chapatti and Dal or just warp it in Chapatti for picnics and light meal. Less fattening, less time to cook and tastes delicious, what more we can ask for!
Tondekai Palya

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Todekayi/Tindla Palya (Simple and quick stir fried ivy gourds with few spices and garnished with sweet grated coconut)
Prep Time: 10 mins
Cooking Time: 12-15 mins
Recipe Level: Easy/Beginner
Spice Level: Low
Serves: 4-6 people
Shelf Life: 3-4 days in fridge and up to a month in freezer
Serving Suggestion: With plain or Rosematta rice or with chapatti or as a stuffing to warps
20-24 Tondekayi/Tindla/Ivy Gourd, cut into ½ cm thin rounds
2 Green Chillies, slit (Adjust acc to taste)
¼-½ tbsp Jaggary (Optional, adjust acc to taste)
½ tsp Turmeric Powder
¼ cup grated Coconut, fresh/frozen (more the merrier!)
Salt to taste

For Tadka/Tempering:
1 tsp Mustard Seeds
½ tbsp Urad Dal
1-2 Dry Red Chillies, broken
Pinch of Hing/Asafoetida
A sprig of Curry Leaves
1 tbsp Oil, preferably Coconut Oil
Tondekai/Tindora/Ivy Gourd

  1. Heat oil in a pan or wok and add mustard seeds. When it starts to pop and splutter, add urad dal, halved dry red chilli, hing and curry leaves. Sauté till urad dal turns golden brown in colour, about 1-2 mins.
    Mix in tindora, turmeric powder, slit green chillies and jaggery. Stir fry it on medium flame for 3-5 mins till tindora starts to turn light brown on edge.
    Now add salt to taste and about ½ - ¾ cups of water and mix well. Cover and cook for another 3-5 mins till tindora is almost cooked. Open the lid and let it cook for another minute or two till all the water is absorbed and tindora is cooked but retains its crunch.
    Switch off the flame and mix grated coconut. Serve this delicious Tondekayi/Tindla Palya hot with Chapatti, Rosematta rice or any other rice or your choice and enjoy.
Tondekai Palya with Rosematta Rice

Other Palya recipes blogged so far can be found HERE.
Other Tindora recipes blogged so far on Monsoon Spice

Reminder: WBB-Summer Feast

For this edition of WBB, your challenge is to cook anything with summer fruits and vegetables. Yes, the theme is WBB-Summer Feast. Go to your town/city’s Farmer’s Market and pick fresh season’s produce and make your favourite breakfast or brunch and join in the Summer Feast.

Deadline: 31st July, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.


  1. wow... tat is delicious.. mouth watering...

  2. Congratulations... I love tendlya upkari... as long as it doesn't have cashew bits :-)

  3. You have made it exactly as I love it! I never slit the tondlis - they look wormy to me - I love the roundels:)

  4. yeh boss voss kya hota hai? well done with your 204th.

  5. CONGRATS sia on reaching ur 200 posts..i wish our cricketers were as fast as bloggers on hitting centuries:)...tondekai palya looks really good..i make a simple upkari with it too along with potatoes and cashews..simply lovve it..this one looks equally delicious and i too like to have this with kanji or pej as we konkani's call it :)..yumm

  6. congrats on hitting double century dear...i know how difficult it is to successfully manage both home and office and i know u rock!great going...hope to c more from you.....

  7. I know what you mean by choosing to update the post over blog hopping Sia. I do that too and feel bad about it sometimes. But we have only 24hrs a day and most of it we spend in office!!.
    Congratulations on reaching 200mark dear. All the best for future,

    I love tondekayi palya too. Lovely pics as usual.

  8. Congrats , dear Sups, on completing your second century of posting :-)

  9. A toast to ur blog!! Kudos to u Sia..Your blog is a treasure!! Many happy returns of these milestones to u!!

    the pictures are awesome as always! :-)

  10. Wow another great milestone! Wish you many more Sia & Congrats!
    Simplicity is the beauty, love the curry!

  11. Sia,
    congrats on 204 th post ..LOL..
    Tondekai Palaya looks so deliciuos , refreshing addition of coconut makes it even more tasty ..
    Take your time and relax , we are always there for you ..
    Hugs and smiles


  13. Congrats on the milestone. The pic of the raw, striped tondekai pieces is nice.

  14. Such a lovely, simple dish, Sia. I love tondekai and your preparation looks gorgeous.

  15. Congrats dear for reaching yet another milestone! Ivy gourd is my favorite vegetable too. I usually make a curry using ivy, potatoes, onion and tomato and season with sambar powder. It's good for rice and chapathis also. Next time I'll try your method.

  16. Nice recipe with the IVy gourd..

  17. blogging is not easy specially for working people. It's nice that you find some time blogging. I don't go to work but my daughter keeps me busy round the clock and I am on my toes most of the day. I follow this motto "work first ( be it home or office), blog next".

    Palya is so eye catching.

  18. forgot to mention in the last comment a big congratulations....gr8 recipes

  19. Hang on to the job girl! We can wait... that tinda looks terrific. Juicy and tasty!!

  20. congrats on the 200 err 204!! good going sweetie! that bowl cradled in a basket always looks good, nice simple palya.

  21. Congrats Sia for ur 200th errrr.. 204th post! and the palya looks yummy!


  22. Ah, mouth watring! Been a long time since I had this simple but delicious vegatable..


  23. Dear Sia, all the 204 of them have been fun to read and enjoy. Gotta take care of the job and keep the boss happy :)

  24. I am raising my glass and "cheers" to you and u'r wonderful blog on reaching this milestone.Congrats girl!.Amazed to see how you manage work,cooking and blog.If boss gets angry, just cool him off wth one of your yummy desserts..:-D

  25. i made this just last week but for dinner, so couldnt take pics :)

  26. hhehehe..we don't want you job hopping naturally...:)..congrats on the milestone..and yep looking fwd for many dear sups!

  27. Summer is busy for a quite a few of us. Happy 200, Sia.

  28. Hey Sia,
    Hearty congratulations on your 200(plus four) posts....thats surely an applaudable figure dear
    Tondekai or karveli as we call in sindhi looks delicious,u know we are aware of making this in only one way,sliced in halves and stir/deep fried ,sprinkled with dry masalas
    I wud surely like to experiment it in this way

  29. Congrats on doing the 204th post....

  30. Congrats Sia! 204 posts....thats amazing considering that you are working!!!!
    Loved your Tondekai Palya...i personally love tondekai or tondli , as we call it..and this sure looks easy and delicious. :)

  31. Wow! Congratulations, Sup! 200 is HUGE! To give you a little insight into my perspective - blogging for 2 years now & not reached 100 posts yet!!! Great going, Sups! Tondli bhaji looks greta, btw!

  32. LOL, I so hear you on choosing between job-hopping and blog-hopping :D Congrats on the 204th sups, great going... You know I love this space!

  33. Congrats on your 204th post!! Delicious palya, Sia. Best of luck with the balancing act! Glad to hear you're having fun with it, girl. :)

  34. Hey Sia,

    I too make this fry which is very similar to yours!

  35. Tondekai rocks! Congratulations ;-)



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