Tondli Pandhra Vatana KuvaL - ivygourds curry

Serve this simple curry with plain rice or rice bhakri/chapati.
Tondli - Pandhara Vatana KuvaL
Ivygourds curry
Ingredients

• 1 lb ivygourds/tondli/tendli/tindora, sliced
• 1/2 cup cooked white peas/pandhra vatana
• salt to taste
• 1 tsp jaggery

Tempering

• 2 tsp oil
• 1/2 tsp asafoetida

Gtind to paste

• 1/2 cup fresh coconut
• 3 - 4 byadgi chilies, roasted in few drops of oil
• 2 tsp coriander seeds, roasted in few drops of oil
• 1/8 tsp fenugreek seeds, roasted in few drops of oil
• 1 tsp urad daal, roasted in few drops of oil

Method
1. Heat oil in a saucepan. Add asafoetida. Add ivygourds. Saute for 5 minutes. Add 1/4 cup water. Cover with a lid. Let it cook till soft.
2. Add cooked white peas, salt & jaggery.
3. Add ground masala paste and water to adjust the consistency.
4. Bring to boil.
5. Switch the gas to low. Let it simmer.

Note -
1. Pressure cook the white peas and let them cool down completely before proceeding.
2. Adjust the consistency by adding adequate amount of water to make thick or thin curry.