Hirekai Palle

Hirekai is called Ridge Gourd in English and Dhodka-Gosavale in Marathi. In Hindi it is called Turai. This vegetable is cooked by peeling the cover. The cover can be used to make Hirekai chutney which we have outlined the recipe for in this blog. Try a little bit of ghee on the recipe below – will be amazingly tasty!

Here goes the recipe.

Ingredients:
Hirekai – 250 g, onion-100g, green chili paste or red chili powder (depending on what you use, the garnishing changes in the end), coriander powder, salt, jaggery, cumin powder,  vegetable oil, cumin seeds, mustard seeds, asafetida, coriander/cilantro, peanut powder and gural powder, fresh grated coconut

Process:

  • Cut herekai into big square pieces.
  • Cut onion into similar pieces.
  • Chop coriander finely.
  • Heat oil in a pan having cover.
  • Add cumin, mustard seeds and asafetida (hingu).
  • After the mustard seeds crackle, add chopped onion, turmeric powder, asafetida and allow to cook.
  • Now add green chili paste or red chili powder, coriander and cumin powder and then add herekai  pieces, salt and little jaggery.
  • Allow to cook by covering the vessel and putting little water on the lid. As the vegetable gets cooked, the water on top gets hot. Transfer the water to the vegetable and allow to cook for 5 minutes.
  • Add peanut powder and gural powder, mix well and cook for 2 more minutes.
  • Before serving sprinkle chopped coriander leaves on top if red chili powder is used in the recipe; sprinkle fresh grated coconut and chopped coriander if green chili paste is used in the recipe.

Typically Served With:
Serve with ground chapatis or rotis.

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Thondi Kayi Palle

This is also called Tondli in Marathi. In English, it is called ivy gourd, also known as baby watermelon, little gourd or gentleman’s toes. It is called a poor man’s vegetable in some parts of the country. I have always loved the taste of this palle – the way my mom cooks it :).

There are several ways to cook this. Here are two ways..

Method 1:

Ingredients:
Tondli- 250 g, onion – 100g, green chili paste, salt, jaggery, cumin powder,  vegetable oil, cumin seeds, mustard seeds, asafetida – a pinch of it, fresh cut coriander leaves (cilantro), fresh grated coconut.

Process:

  • Cut the tondli as into thin round pieces ( coin shaped).
  • Cut the onion into long thin pieces.
  • Chop coriander finely.
  • Heat oil in a thick bottomed pan with lid.
  • Add cumin seeds, mustard seeds and asafetida (hingu).
  • After the mustard seeds crackle, add cut onion, green chili paste and cumin powder and allow the onion to turn brownish.
  • Now add the tondli pieces, salt  and little jaggery, mix well and close the pan with the lid and put a little water on top of the lid/cover so that the vegetable cooks on low fire. The evaporated steam from the vegetable condenses because of the water on the lid and so you can cook without adding any water in the vegetable itself.
  • The vegetable will be ready within 5-10 minutes.
  • Transfer it to a serving pot and garnish with chopped coriander and fresh grated coconut before serving.

Method 2:

Ingredients: Tondli- 250 g, onion–100g chopped, turmeric powder, red chili powder or masala khara (see recipe on this blog), coriander powder, cumin powder, salt, jaggery, vegetable oil, cumin seeds, mustard seeds, asafetida, coriander/cilantro leaves, peanut powder and gural powder.

Process:

  • Cut tondli  into long pieces.
  • Cut onion into long pieces.
  • Chop coriander finely.
  • Heat oil in a pan that has a cover.
  • Add cumin, mustard seeds and asafetida (hingu).
  • After the mustard seeds crackle, add cut onion, turmeric powder, asafetida and allow to cook.
  • Now add masala khara powder or red chili, coriander powder and cumin powder and then add tondli pieces, salt and little jaggery.
  • Allow to cook by covering the vessel and putting little water on the lid. As the vegetable gets cooked, the water on top gets hot. Transfer the water to the vegetable and allow to cook for 10 minutes.
  • Add peanut powder and gural powder, mix well and cook for 2 more minutes.
  • Sprinkle chopped coriander on top before serving.

Typically Served With:
Serve with ground chapatis or rotis.