Ingredients vegetarian 4 servings

• 2 cup Ivy gourd pieces (cut into pieces)
• 4 whole red chillies
• 1/2 tsp Mustard seeds
• 1/2 tsp cumin seeds
• 1 sprig Curry leaves
• 1 onion, chopped
• few chopped Coriander leaves
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1 tbsp coconut paste (ground with jerra seeds-1/2 tsp)
• Salt to taste
• 2 tsp refined oil
• 1 tsp grated coconut

Directions

1. Heat oil in a pan,fry red chillies,Mustard seeds,cumin seeds, curry leaves - a sprig,onion -chopped and chopped Coriander leaves-few. Saute for a min.
2. Add Ivy gourd pieces, turmeric powder, salt and chilli powder. Saute for 2 mins.
3. Add coconut paste and 1/2 cup water.Saute tilloil separates.
4. Garnish with grated coconut and chopped coriander leaves.
5. Serve hot with rice and sambar.

Comments

jean chaurasia

Ivy gourd/turai is called ridge gourd in English. This is a tasty recipe. I omit the coconut and water and add some coconut cream instead.

christy gerald

Thanks Shalini.

shalini

I used to never eat this vegetable ... infact i didnt even knw the english name for this vegetable.. living alone has made me cook and experiment with food... thank u so much for this recipe ... its simple tasty and different to wat my mum has been makin for years

rajeswari

i love thondli.i make this as rice and i put everest sabji masala in it.tasty it is for phulka.i dont use coconut for this.yummy tondli.not tried with scraped coconut and coconut paste.surely will try this.