Thondekayi palya

Ingredients

Thondekayi —1/4 kg or more

Grated coconut—1/4 cup

Green chillies—3 to 4

Mustard seeds ( sasive)—1/2 teaspoon

Asafoetida//hing—1/4 teaspoon

Jaggery powder—1 tablespoon

Salt to taste

Lemon —1 small 0r 1 tablespoon juice

Oil—2 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige)—1/2 teaspoon

Channa dhal ( kadale bele)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Turmeric powder ( arisina//haldi)—1/4 teaspoon

Curry leaves—few

Wash and cut the thondekayi into small pieces or length wise.

Grind coconut along with green chillies,1/2 teaspoon mustard seeds ( sasive),asafoetida (hing) to a coarse powder without adding water.

Heat the oil in a kadai or pan ,once hot enough add mustard seeds,jeera,when it stops spluttering add channa and urad dhal.

Once the dhals turn brown add turmeric powder and curry leaves on medium flame.

Then add the cut thondekayi ,mix well .

Add 1/4 cup of water and let it cook on medium flame .

Cover the kadai with a lid.

Make sure to stir in between and add water if needed .

Once the thondekayi turns soft and cooked well,add in salt and jaggery powder.

Mix well and also add in ground masala.stir it well.

Cook till water is evaporated on medium heat.

Now turn off the heat squeeze the lemon juice,mix well.

Now thondekayi palya is ready to serve.

Serve with hot cooked rice,chapattis,rotti.

Same method can be followed for all vegetables like beans,cluster beans,gorikayi etc.