Ingredients
2 cups ivygourd /thondekaayi cut into four pieces lengthwise
Salt to taste
1/2 tsp tamarind paste
Pinch of jaggery (optional)
For the masala paste:
2 tsp urad dal
2 tsp chana dal
2 tsp jeera/cumin seeds
1/2 tsp mustard seeds
5-6 byadgi red chillies
2 tbsp coconut gratings
For the tempering:
3 tsp oil
1 tsp mustard seeds
1 tsp jeera/cumin seeds
2 sprigs of curry leaves
Procedure
Wash ivygourd/thondekaayi and cut into four pieces(lengthwise)
Cook them in a cooker with salt to taste and 1/4 cup water, for one whistle.
In a pan roast urad dal, chana dal, mustard seeds, jeera and red chillies, till it turns golden.
Once it is cooled add coconut gratings and make a fine powder
Heat oil in a pan, add mustard. Once it crackles, add curry leaves, jeera and saute for a second.
Now tip in the ground masala powder, saute for a minute. Add tamarind paste, salt and boiled ivygourd pieces.
Be careful while adding salt,as we have already added little to ivygourd while boiling.
Add jaggery if you are using it, give a good mix. Add little water and cook for 5-10 minutes, till everything is combined well
Turn off the flame and serve hot with rice, dal or chapati,jowar roti or dosa.
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