Long long ago..when I was a kid, we grew thondekayi in our garden. It’s a creeper and we used sticks to build a small support system for them to grow. The Palya made from these fresh kayi’s are yummy… ok, enough of my story. Let me quickly write the recipe for the Palya.
A handful of Ivy Gourd
Red Chili Powder (I have used Saarina Pudi (Sambhar powder))
Red Chilli – 1 or 2
Grated Coconut ½ cup
Wash and cut each gourd (kayi) into 4 pieces. Be sure to trim off the edges.
Heat about a little oil in a pan. Season it with mustard, jeera, red chilli’s and channa dal. Add a few leaves of curry leaves if desired.
After the mustard seeds sputter, fry onions till golden brown.
At this point, I add Saarina Pudi (You can use red chilli powder instead). I just allow it to get cooked in oil for a second. I feel it gives a great taste.
Add thondekayi and little water and cook till tender. Add salt as per taste.
Garnish the cooked curry with grated coconut, chopped coriander leaves and with a little lemon juice.
Serve it with chapatti’s or roti’s. It’s a delicious combination
- Discard the thondekayi if they are red in color when you cut them. It gives a bitter taste.
- Add about half teaspoon of sugar/jaggery for those sweet buds. It tastes good, believe me!
I am done with my cooking and photo taking sessions and still, no sign of my husband. The Palya looks so good.. that my mouth begins to water! I take a little to taste and its yummmm. And the next thing I know is that I’ve finished it all, without waiting for hubby dear ;) c’mon it was so tempting and I couldn’t wait…slurrrrrrp!!!!!!!!