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Its Upcurryyyyy !!!!!!!

Ivy gourd fry | Thondekai upkari

            Hello peeps , This time its healthy+tasty recipe that i would be sharing with you all.Ivy gourd in English and in kannada its called as thondekai. Upkari is nothing but palya ( kannada) .

My dad's most favorite vegetable and all time used at home.We make this upkari especially for my father because this is his all time favorite dish and relishes anytime of the day.

This is the easiest recipe that you can cook quickly for lunch or dinner.You need just simple ingredients and can quickly prepare for family lunch or dinner without compromising on taste + its healthy.

This is one of the famous konkani dish and It taste delicious as coconut oil ,cashew and good amount of grated coconut are used in the recipe .

Interestingly you are also not chopping the ivy gourd then how are you using them in your recipe ??? 

To know ...Check out the detailed recipe step by step below 

Ingredients

Coconut oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Hing - a pinch

Curry leaves - 8 to 10

Red chilli - 1

Ivy gourd ( thondekai) - 12 to 15

Cashew - 8 to 10

Jaggery – small piece ( optional)

Grated coconut - 2 tbsp

Water - 1 cup

  • Firstly wash ivy gourd nicely and take of the sides of the ivy gourd                                                                                                                                                                          Use Potato smasher / Pestle set stone and press on ivy gourd ( thondekai) gently ( similar to smashed potatoes) and keep it aside 
  • Take a pan, Add oil,mustard seeds and hing
  • And then add urad dal and allow them to turn golden brown,then curry leaves and red chilli
  • To this add smashed ivy gourd,cashew and toss for 2 mins 
  • Add water and allow them to boil for 15 to 20 mins in a low flame.Keep stirring as and then.   
  • Allow water to completely evaporate and ivy gourd cooked
  • Add Jaggery,salt and grated coconut and turn on to high flame
  • Fry them in high flame until they turn golden brown (as shown in picture)and switch of the flame
  • Ivy gourd /Thondekai upkari is ready to be served
NOTE :

  1. If you do not like coconut oil then replace with any other oil of your choice.
  2. Jaggery is optional 
  3. At last frying them in high flame gives a different taste but if you do not like skip and just add grated coconut and switch off immediately
  4. Serve them hot as a side dish
Happy Cooking ! 




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