Скачать с ютуб ಉಡುಪಿ ಶೈಲಿ ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ | 3 Varieties of Thondekai Palya | Udupi Style Ivy Gourd Palya/Poriyal в хорошем качестве

ಉಡುಪಿ ಶೈಲಿ ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ | 3 Varieties of Thondekai Palya | Udupi Style Ivy Gourd Palya/Poriyal

We present here 3 varieties of Thondekai or Ivy Gourd Palya. Two are Udupi Style and the third is Maharashtrian Style. Narrated in Kannada with English subtitles. First Variety of Palya: Kai Sasive Palya Ingredients: Grated Coconut - 1 Cup Byadagi Red Chillies - 3-4 Cumin Seeds - 1 tsp Oil - 1 & 1/2 Tbsp Mustard Seeds - 1 & 1/2 tsp Urad Dal or White Lentils - 1 tsp Curry Leaves - 8-10 Ivy Gourd or Tondekai or Tindora - 1/4 Kg Turmeric Powder - 1/4 tsp Salt - 1 & 1/2 tsp Jaggery - 1 tsp Coriander Leaves - 1-2 Tbsp Method: 1. First, will see how to make Coconut based Ivy Gour Sabji or Tondekai Palya. 2. Add 1 Cup of grated Coconut to the mixer jar. Add 3-4 Byadagi Red Chillies by breaking them with the help of your hands. Add 1 tsp Cumin Seeds. Grind them without adding water. Keep this aside. 3. Add 1 and 1/2 Tbsp Oil to a pan. Once the Oil turns hot, 1 and 1/2 tsp Mustard Seeds. 4. Once the Mustards Seeds splutter, add 1 tsp of Urad Dal or White Lentils. Add 8-10 Curry Leaves and mix everything once. 5. Now add chopped or thinly sliced 1/4 Kg of Ivy Gourd or Tondekai or Tindora. Mix everything once after adding the chopped Ivy Gourd or Tondekai. 6. Add 1/4 tsp of Turmeric Powder and mix once. Sprinkle little water with the help of your hand. Mix once. Close the lid and allow to cook. Open the lid in intervals, mix and close the lid and allow the Ivy Gourd to cook. It will take about 10-15 minutes of time to cook the Ivy Gourd/Tindora/Tondekai. 7. At this stage when the Ivy Gourd/Tondekai is cooked, add 1 & 1/2 tsp Salt, and 1 tsp Jaggery and mix well. 8. Now add the ground Coconut masala and mix well. Cook for 2-3 minutes by closing the lid. Open the lid and mix well. By doing this, the Salt and the spice in the masala will be absorbed by the Ivy Gourd/Thondekayi pieces. The rawness from the coconut should disappear. 9. Finally, add 1-2 Tbsp of Coriander Leaves and mix well. Now the Coconut Based Kai Sasive Palya is ready. This Coconut based Tondekai Palya goes well with hot Rice. Second Variety Palya: Marriage Style. Ingredients: Ivy Gourd/Tondekai - 300 Grams Oil - 1 & 1/2 Tbsp Mustard Seeds - 1 & 1/2 tsp Urad Dal/White Lentils - 1 tsp Green Chillies - 3 Curry Leaves - 8-10 Cashew Nuts - 1/4 Cup Grated coconut - 1/2 Cup Salt - 1 & 1/2 tsp Jaggery - 1 tsp Method: 1. Add 1 & 1/2 Tbsp Oil to the pan. Once the Oil turns hot, add 1 &1/2 tsp Mustard Seeds. Once the Mustard Seeds splutter, add 1 tsp Urad Dal/White Lentils. Mix well. 2. Add 3 slit Green Chillies and stir once. Add 8-10 Curry Leaves and mix well. Add 1/4 Cup of slit Cashew Nuts and mix well. 3. Once the Cashew Nuts turn slightly golden in color, add thinly sliced Ivy Gourd/Tondekai and mix well. Sprinkle some water and close the lid and allow the Ivy Gourd/Tondekai to cook well. Do not over cook the Ivy Gourd or Tondekayi. 4. Once the Ivy Gourd/Tindora is cooked and changed its color dd 1 & 1/2 tsp Salt and 1 tsp of Jaggery and mix well. 5. Add 1/2 Cup of grated Coconut and mix well. Finally, add 1-2 Tbsp of Coriander Leaves and mix well. Switch off the flame once the water content from the Palya/Sabji disappears. This Tondekai Palya tastes well with plain Rice. One can serve it as a side dish with a Rasam Rice combination as well. 3rd Variety of Palya/Sabji: Maharastra Style. Ingredients: Ivy Gourd - 3/4 Kg Oil - 2 Tbsp Mustard Seeds - 1 & 1/2 tsp Cumin Seeds - 1 to 2 tsp Green Chillies - 4 Curry Leaves - 8-10 Asafoetida/Hing - 1/4 tsp Turmeric Powder - 1/4 tsp Salt - 1 & 1/2 tsp Garam Masala or Goda Masala - 1 tsp Jaggery - 1/2 tsp Roasted Bengal Gram Powder - 2 Tbsp Coriander Leaves - 1-2 Tbsp Method: 1. Wash Ivy Gourds. If possible try to wipe them dry with a cloth. Trim off the sides of the Ivy Gourd/Tondekai. Try to slice them as thin as possible. I used 3/4 Kg of Ivy Gourd for this Sabji, as it will shrink once it gets cooked. 2. Add 2 Tbsp of Oil to the pan. Once the Oil is heated up, add 1 & 1/2 tsp Mustard Seeds. After the Mustard Seeds splutter, add 1 to 2 tsp Cumin Seeds. Add 4 slit Green Chillies, 8-10 Curry Leaves and mix everything once. 3. After adding and mixing 1/4 tsp of Asafoetida/Hing, add thinly sliced Ivy Gourd/Tondekai and mix well. 4. Add 1/4 tsp Turmeric and mix well. Roast the Ivy Gourd/Tondekai in medium flame. It will take time to roast the Ivy Gourd/Tondekai. Roast the Ivy Gourd/Tondekai in Oil without adding water. Do not close the lid for cooking. The Ivy Gourd pieces will turn soft. 5. Now the volume of the Ivy Gourd is reduced with roasting. Also, the color has changed. If you prefer to roast more, you can do so till they turn golden brown in color and turn crisp. 6. Once you reach this stage, add 1 & 1/2 tsp Salt, Add 1 tsp Garam Masala or Goda Masala, and 1/2 tsp Jaggery and mix well. 7. Add 2 Tbsp of Roasted Bengal Gram Powder and mix well. Finally, add 1-2 Tbsp of Coriander Leaves and mix well. Switch off the flame. This Ivy Gourd Sabji tastes well with Chapati.