Step-by-step
1
firstly, prepare masala by taking ¾ cup coconut, 1 tsp mustard and 5 dried red chilli.
2
blend to coarse masala paste without adding any water.
3
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.
4
add 3 cup sliced thondekai, ½ cup cashew and stir fry for a minute.
5
further add 1 tsp jaggery, ½ tsp turmeric, 1 tsp salt and mix well.
6
additionally add ¼ cup water, cover and cook for 10 minutes on low to medium.
7
cook until tindora is cooked well yet retain its shape.
8
add in the prepared masala paste and mix well.
9
mix until the masala is coated well.
10
finally, enjoy thondekai palya with hot steamed rice.
Video
Notes
- firstly, do not add any water to masala paste stir fry need to be dry.
- also, add cashews will enhance the flavour of palya.
- additionally, do not over cook tindora as it turns mushy.
- finally, thondekai palya can also be prepared by chopping tindora into round slices.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/thondekai-palya-recipe-dondakaya-fry/