Ivy Gourd Curry - ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ

Friday, February 25, 2011

This is a recipe popular in and around Mangalore and it includes chickpeas!

Preparation time: 30-40 minutes

Serves: 2 people

You will need:
  1. Ivy Gourd  - ತೊಂಡೆಕಾಯಿ- 200 gms - diced into 1/2 inch pieces
  2. Green peas - 1 cup
  3. Chickpeas - 1 cup - boiled
  4. Coconut (dry/wet) - 1 cup
  5. Red chillies - 4-5 nos.
  6. Mustard seeds - 1 tspn
  7. Tamarind paste - 1 tbsp
  8. Turmeric powder - 1/2 tspn
  9. Asafoetida / Hing - 1 pinch
  10. Cooking Oil - 1 tbsp
  11. Salt
To grind:
  • Grind the ingredients (nos. 4-7) in a blender to a smooth paste and keep it aside.
To cook:
  1. Heat Oil in a skillet. Add mustard seeds, hing and turmeric powder.
  2. Once the mustard seeds start popping, add the diced ivy gourd pieces. 
  3. Saute this for about 15 minutes or until the ivy gourd becomes tender
  4. Once cooked, add green peas (fresh or frozen) and the cooked chick peas and stir for 2 minutes. 
  5. To this add the above ground paste and salt according to taste.
  6. Mix well and Serve hot.
Ivy Gourd Curry
    Ideal with hot chapatis or rice!

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