Tondekayi Palya/Tindla Palya/Stir Fried Ivy Gourds ~ It starts from here
I have been feeling extremely homesick today and was leafing through the photos I took when I visited home in December. I found few food related photos and thought you, my dear reader friends, might find them interesting. So here is the pictorial of one of my favourite recipes, Tondekayi Palya or Tindla Palya or Tindora Subji, which is a simple stir fry of Ivy Gourds, cooked using few basic spices and then generously garnished with fresh grated coconut. I randomly clicked few photos while our family cook prepared them at my in-law’s farm house. This delicious Tondekayi Palya or simple Tindora/Ivy Gourd Stir Fry was cooked by our family cook using very old and traditional fire wood cooking technique. The smoke coming from wood adds smoky flavour to this simple stir fry. I will not be posting the recipe as it has already been posted some 3½ plus years back. So if you are interested to cooking this simple Tondekayi Palya or Tindla Palya, please click here for the recipe.
First you chop the ivy gourds into discs ~ HD happily ‘posed’ his hands for me ;)
Although tadka/tempering is made in the beginning, our family cook cooked the ivy gourds first and added tadka in the end. Well it’s mainly because he was cooking for 20+ members of our family and he prepared mountain of tadka for all food preparations in the end!
He then added fresh green chillies and turmeric powder...
And some jaggary cubes (cane sugar) to add little sweetness to the rather spicy palya!
And here comes the most important ingredient, fresh coconut. He grated them and then added a generous handful of this sweet coconut... delicious!
Last but not the least, aromatic tadka made in extra virgin coconut oil! YUM!!!
Mix them well and we are ready to dive into!
Served in fresh banana leaves, organic and bio degradable! Come and taste this simple delight, Tondekayi Palya or Tindla Palya.