Tondekai Majjige Huli | Tindora / Ivy Gourd majjige huli | Karnataka recipes

Tondekayi / Thondekayi / dondakaya, Majjige HuLi is a very popular dish in Karnataka. Once of the popular majjige huLi is using boodugumbala kai or ash Gourd. But we as mysoreans prepare this nutritious and delicious majjige huLi with many different vegetables like Okra majjige huli / Bendekai, radish, potato, dantina soppu, kesuvina soppu …. each vegetables majjige huLi has its own unique taste.
Tondekai Majjige hulI is another variety of majji huLi we prepare. Try this easy side for rice, rotti, ragi mudde….
Some of the benefits of Tondekai is , raw tender tindora is used to treat mouth ulcers. Promotes heart health, bone health, improves digestion, and immunity,
Ingredients:
2 to 3 cup cut thondekai / Ivy Gourd / (Kovakkai, Tindora, Dondakaya) (Wash and cut the thondekai )
Around 1.5 to 1¾ tsp salt
curry leaves
1/8 tsp turmeric
1.5 cup butter milk or 1 to 1¼ cup yogurt cup Yogurt
Around 2 to 3 cups of water
FOR GRINDING:
½ cup shredded coconut
1.5 tbsp channa dal (soaked in water for 2 hrs)
1 to 2 tbsp cilantro/coriander leaves
1 tsp jeera
4 to 5 green chillies
1/2 tsp coriander seeds
FOR SEASONING:
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp jeera
pinch of hing
1 dried red chili cut into pieces. or you can use curd chili