Ingredients:
1 KG Ivy Gourd / Tindora/ Thondekayi
4 - 5 cups Water
3 - 4 tsp Salt
3 tsp Chilly powder
1/4 tsp Turmeric powder
Recipe:
Wash the ivy gourds, remove the edges and cut them into medium thin long pieces as shown in the picture below.
Remove the ivy gourds from masala water and sun dry.
Evening put this ivy gourds again in the leftover masala water. Repeat this step until all the masala water gets absorbed(3-4 days). Sun dry the ivy gourds for next 6-8 days. Store them in an airtight container.
1 KG Ivy Gourd / Tindora/ Thondekayi
4 - 5 cups Water
3 - 4 tsp Salt
3 tsp Chilly powder
1/4 tsp Turmeric powder
Recipe:
Put 4-5 cups of water in a vessel, add salt, chilly powder, turmeric powder and bring it to boil.
Add the chopped ivy gourds and cook them for about 10 mins.
Add the chopped ivy gourds and cook them for about 10 mins.
Remove the ivy gourds from masala water and sun dry.
Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk.
