Ivy gourd sabzi / Thondekayi palya - SUPER DUPER KITCHEN
Ivy gourd (Thondekayi / Kovakkai) is a popular vegetable in India which is often confused with pointed gourd / parwal. Pointed gourd is slightly bigger than ivy gourd and is most commonly used in North indian cuisine. We make poriyal or dry sabzi with this vegetable. This recipe is slightly different from the regular sabzi. It can be mixed with rice and it also go well with curd rice. This recipe calls for Mangalore rasam podi. https://youtu.be/UNbHUnaAvHk INGREDIENTS Ivy gourd - 20 to 25 nos Tamarind - gooseberry size Turmeric powder - 1/2 tsp Jaggery ...
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