TONDEKAYI TOMATO MASALE GOJJU
Tondekayi / Ivy gourd is one of the vegetables I cook very often not only because of its various health benefits but also because the little gourds taste splendid in curries, chutneys, pickles and fries. Tondekayi Tomato Masale Gojju - today's lunch special - is a spicy finger licking Ivy Gourd gravy which pairs very well with all types of rotis.
INGREDIENTS
Ivy Gourd/ Tondekayi - 20
Big and juicy Tomatoes - 4
Onion - 1
Sesame seeds - 2 tbsps
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Green chilly - 1
Fresh ginger - 1'' piece
Curry leaves - a few
Sambar Powder - 1tsp
Turmeric powder - 1/4 tsp
Salt - 1 tsp
Sesame oil - 2 tbsps
METHOD
1. Chop off both ends of Tondekayi / Ivy Gourds and cut them lengthwise.
2. Boil the cut gourds in sufficient water for ten minutes adding a pinch of salt, drain and keep aside.
3. Peel and sliver onion and ginger, slit the green chilly and keep aside.
4. Chop tomatoes, blend in a mixer and keep aside.
5. Dry roast sesame seeds and grind into a fine powder and keep aside.
6. Heat oil in a kadai and splutter mustard and cumin seeds.
7. Add the slivered onion, ginger and slit green chilly followed by curry leaves.
8. When the onion turns pink in colour, add the semi cooked Tondekayi/Ivy gourds.
9. Saute till the moisture evaporates and then add turmeric powder and sambar powder.
10. Stir well for a minute and add the juice of tomatoes.
11. Cook till the gojju emanates a pleasant aroma.
12. When the oil starts to come out add 2 cups of water, salt and the roasted and powdered sesame seeds.
13. Cook till the spices blend together and the gojju reaches the required consistency.
Enjoy the Tondekayi Tomato Masale Gojju with your hot hot rotis.
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