ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ /Thondekai palya/ Tindora / Ivy gourd ಮದುವೆ ಮನೆ ಶೈಲಿಯಲ್ಲಿ ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ ಮಾಡುವ ವಿಧಾನ

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  • Опубліковано 2 жов 2024
  • Ingredients
    Thondekai / Tindora / Ivy gourd-1/2 kg
    salt
    Turmeric
    Tamarind pulp(2tbsp)
    Water
    FOR TEMPERING:
    Oil
    Mustard-1/2 tsp
    Cumin-1 tsp
    curry leaf
    Hing
    FOR MASALA PASTE:
    fresh grated coconut-1/2 cup
    Methi seeds-10 nos
    Mustard-1/2 tsp
    Cumin-1 tsp
    Bydagi chilies-5 nos
    Red chilies-4 nos
    coriander seeds-1tsp
    Garlic -4 pods
    oil(few drops)
    In a pressure cooker add Thondekai( wash & cut thondekai lengthwise ), Turmeric , salt to taste & water, one whistle
    For Grinding: Dry roast methi seeds, mustard seeds & Cumin, In the same Kadai, add few drops oil,byadgi chilies & red chilies & coriander seeds fry for a min and add 1/2 cup fresh grated coconut & 4 garlic pods BLEND TO COARSE MASALA PASTE WITHOUT ADDING ANY WATER
    In a large Kadai heat 3 tsp oil and splutter mustard, Cumin, few curry leaves, add prepared coconut masala paste & tamarind pulp mix well. Add cooked thondekai and stir fry for a minute, additionally add little water, cover and cook for 2 minutes on low to medium. Mix until the masala is coated well.

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