IVY GOURD/ Thondekai CURRY
HEALTHY BENEFITS “IVY GOURD”:
Ivy gourd/Thondekai is a fruit that is rich in essential nutrients, minerals, and vitamins. It is often used in traditional medicines to treat various diseases and infections. The leaves of the ivy gourd plant have mast cell stabilizing and antihistamine properties which make them effective in treating conditions such as fever, bronchitis, jaundice, and osteoarthritis.
One of the key benefits of ivy gourd is its high beta-carotene content, which helps in promoting the optimal functioning of the heart and preventing heart ailments. Additionally, this fruit, also known as baby watermelon, offers a delicious taste.
In terms of nutritional content, ivy gourd contains approximately 1.4mg of iron, 40mg of calcium, 0.07 mg each of vitamins B1 and B2, and 1.6 mg of dietary fiber. It is also worth noting that like watermelon, ivy gourd has a high water content.
grinding :
- ¾ cup coconut, grated
- 1 tsp. mustard
- 5 dried red chillies
Ingredients:
- 3 tsp. oil
- ¾ tsp. mustard
- 1 tsp. urad dal
- 1 tsp. Chana dal
- 1 dried red chilli
- few curry leaves
- 3 cup thondekai / tindora / ivy gourd, sliced
- ½ cup cashew / kaju, soaked
- 1 tsp. jaggery
- ½ tsp. turmeric
- 1 tsp. salt
- ¼ cup water
Instructions
- firstly, prepare masala by taking ¾ cup coconut, 1 tsp mustard and 5 dried red chilli.
- blend to coarse masala paste without adding any water.
- in a large kadai heat 3 tsp oil and splutter ¾ tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli and few curry leaves.
- add 3 cup sliced thondekai, ½ cup cashew and stir fry for a minute.
- further add 1 tsp jaggery, ½ tsp turmeric, 1 tsp salt and mix well.
- additionally add ¼ cup water, cover and cook for 10 minutes on low to medium.
- cook until thondekai is cooked well yet retains its shape.
- add in the prepared masala paste and mix well.
- mix until the masala is coated well.
- finally, enjoy thondekai palya with hot steamed rice.
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