From the Kitchens of Evolve Back – Tondekai Palya

Published on: 21/12/2020

Img0526 - Tondekai Palya

Tondekai Palya – Ivy Gourd curry

The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour, with chefs conjuring up delicacies inspired by the local food idiom.

 

Tondekai Palya – Ivy Gourd curry.

Ingredients:

1. Tindora (Tondekai)- 800 Gms
2.Salt – 50 Gms
3. Cashewnut – 40 Gms
4.Turmeric -40 Gms
5.Oil – 80 Ml
6.Coconut Grated – 100 Gms
7.Red Chilli Whole – 30 Gms
8.Mustard Seed – 30 Gms
9. Dal Chana – 30 Gms
10. Dal Urad – 20 Gms
11.Curry Leaves – 40 Gms
12.Onions – 120 Gms



Method:

1.Clean, dices the tondakai.
2.Heat oil tempering (mustard seeds, urad dal, chana dal and red chilly) till it crackles.
3.Add chop onions and saute till lightly translucent.
4.Add the cut tondakai, and stir fry till done along with a 2 tbsp turmeric powder and salt as per requirement.
5.Finish it by adding grated fresh coconut.

A31V7033

Kitchens of Evolve Back

The two restaurants at Evolve Back, Hampi are dedicated to the gourmet in you. While they offer a fine selection of continental and Indian cuisine, they are primarily inspired by the Vijayanagara Empire.

Continue your booking

PrevNext
March 2025
SuMoTuWeThFrSa
      1
2345678
9101112131415
16171819202122
23242526272829
3031