Tindora Palya - Ivy Gourd Stir Fry
Tindora Palya - Ivy Gourd Stir Fry is a quick and easy vegetable side dish with the flavors of South India, including oodles of coconut.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course: Side Dish
Cuisine: Indian
Servings: 4 people
1x 2x 3x
Calories: 208 kcal
Author: Chef Mireille
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.
Calories: 208 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 18 g | Saturated Fat: 12 g | Sodium: 12 mg | Potassium: 302 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 247 IU | Vitamin C: 4 mg | Calcium: 26 mg | Iron: 2 mg