Last Updated on December 14, 2020 by Chef Mireille
Ivy Gourd Stir Fry makes a quick and easy side dish with a lot of coconut, typical of Karnataka cuisine in South India.
Tindora is a vegetable that goes by many different names in India including Dondekaya, Kovakkai and Thondekai. The English word for this vegetable is Ivy Gourd. Unless you regularly visit Indian supermarkets, you most likely have never had this vegetable. Boy are you missing out!
Are you a foodie who likes trying new foods? I would think that’s why you read my posts ???? Then you must visit the Indian markets in your city. Patel Brothers is the largest national chain in the United States with 53 locations from California to NYC. Look for the closest location and you will find so many vegetables that you don’t find at your local supermarket or vegetable stand.
Even if you are not a huge fan of Indian cuisine, it is always a good thing to add variety to our diet. You can cook the same vegetables using western seasonings and methods or Asian or whatever cuisine you prefer and still add vitamins and nutrients to your diet.
OK the culinary instructor is coming out now. However, one thing I always tell my students is if you eat the same vegetables all the time, your body becomes used to it and absorbs the vitamins and minerals at lower rates. Therefore, it is important to always add variety and switch it up. Alternate and buy different vegetables from week to week.
To that end, I challenge you to visit your local Indian supermarket this week and try a new vegetable you have never eaten before. I would love to see all of your adventures. Feel free to tag me on Instagram with your pics!
If you don’t have a Patel Brothers or other Indian markets near you, it might be easier to order your Indian produce online. There are a few companies that will deliver fresh Indian produce to your door. In NYC, you can use FRETCH and throughout the US you can use Desi Basket.
Known as poriyal in other parts of South India and palya in Karnataka, this quick and easy vegetable stir fry cooked with lots of coconut is a typical vegetable preparation of the region. It is also sometimes known as a sukka or fugad in Karnataka, with slight changes. It can be made with any variety of vegetable and you can take a look at some other versions I have made.
…and don’t forget to check out my Karnataka Thali for coconut lovers!
Ivy Gourd are basically like mini cucumbers, except that they must be cooked before eating. When picking ivy gourd, make sure they are firm.
When you slice them, do not be alarmed if some of them are red in the center. This just means that those have ripened more.
Now you have all the info you need. It’s time to make Tindora Palya – Ivy Gourd Stir Fry.
Tindora Palya – Ivy Gourd Stir Fry
- 1 lb. ivy gourd about 4 cups
- 1 tablespoon oil
- 1 teaspoon mustard seed
- 1 teaspoon hulled black lentils urad dal
- 1 teaspoon yellow split peas chana dal
- 1 sprig curry leaves
- 2 teaspoons jaggery powder
- Salt to taste
- Split ivy gourd in half vertically.
- In a spice grinder or mini food processor, grind coconut, cumin seeds and chiles to a coarse paste.
- In a large skillet or wok, heat oil.
- Add mustard seed. Once it stops spluttering, add urad dal, chana dal and curry leaves.
- Add ivy gourd, jaggery and salt.
- Add 1/3 cup water and cook covered for 10 minutes, on low heat.
- Add masala paste and stir to combine until well coated.
Now are you ready to try Tindora Palya – Ivy Gourd Stir Fry ?
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