Wednesday, July 28, 2010

Tondli Pandhra Vatana KuvaL - ivygourds curry

Serve this simple curry with plain rice or rice bhakri/chapati.
Tondli - Pandhara Vatana KuvaL
Ivygourds curry
1 lb ivygourds/tondli/tendli/tindora, sliced
1/2 cup cooked white peas/pandhra vatana
salt to taste
1 tsp jaggery

2 tsp oil
1/2 tsp asafoetida

Gtind to paste
1/2 cup fresh coconut
3 - 4 byadgi chilies, roasted in few drops of oil
2 tsp coriander seeds, roasted in few drops of oil
1/8 tsp fenugreek seeds, roasted in few drops of oil
1 tsp urad daal, roasted in few drops of oil

1. Heat oil in a saucepan. Add asafoetida. Add ivygourds. Saute for 5 minutes. Add 1/4 cup water. Cover with a lid. Let it cook till soft.
2. Add cooked white peas, salt & jaggery.
3. Add ground masala paste and water to adjust the consistency.
4. Bring to boil.
5. Switch the gas to low. Let it simmer.

Note -
1. Pressure cook the white peas and let them cool down completely before proceeding.
2. Adjust the consistency by adding adequate amount of water to make thick or thin curry.


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