Tondekayi Paladya | Tindora (Ivy Gourd) Majjige Huli - sweet version

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ 

Majjige Huli / Paladya is one of the most common side dish in Havyaka households at my native place. When you are bored of eating same type of Sambar everyday, Majjige Huli makes the lunch or dinner more enjoyable. Different vegetables are used to prepare Majjige Huli. When made using every different vegetable, taste of this side dish varies. Also, we can make both sweet and savoury version of Majjige Huli with every vegetable!

During our recent visit to Sydney, one of our family friends had kindly shared some home-grown Tondekayi / Dondakaya with us. It was long time since I prepared Majjige Huli using Tindora. We all enjoyed this sweet version of Tindora Majjige Huli, and here is the recipe for you all to try!

  • Preparation time: 25 minutes
  • Difficulty level: Medium
  • Serves: 6


Tindora / Tondekayi / Ivy gourd / Dondakaya - 15 nos

Thick buttermilk - 1 1/4 cup 

Salt - to taste

Jaggery (or sugar) - 4 to 5 tea spoon (as per taste)

- For grinding:

Coriander seeds - 1 1/4 tsp 

Mustard seeds - 1 tsp

Till / sesame seeds - 1 tsp

Turmeric powder - 1/2 tsp

Green chilli / dry red chilli - small piece (for taste)

Curry leaves - 2 to 3 leaves

Grated coconut (Fresh / frozen) - 1 cup

Water - for grinding the mixture 

- For Seasoning:

Cooking oil - 1 1/2 tsp (see tips)

Urid dal - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - 7 to 8 leaves

Recipe Instructions:

  • Wash the Tindora thoroughly, and cut them into medium size pieces. 
  • Transfer the Tindora pieces into a vessel. Add enough water just to cover the tindora pieces (around 2.5 cup). Also add 1 tsp salt and allow it to cook on medium flame. 
  • After cooking for around 15 minutes, Tindora pieces would have been nearly cooked, and you can see the colour has changed. Add jaggery at this stage and cook for 3 - 4 more minutes.
  • Add the ground paste to this mixture allow to boil for 5 minutes. If the mixture looks too thick, add little water and adjust the consistency. 
  • Finally add the buttermilk. Check and adjust the taste. Boil it for a minute and turn off the flame. 
  • Do the seasoning with oil, urid dal, mustard seeds and curry leaves and add it to the prepared gravy. 
  • Serve this gravy along with hot rice and pickle. This Majjige Huli stays well for 5 - 6 hours since we have heated it after adding the buttermilk. If you prepare it for lunch time, it stays fresh for dinner as well. 


Coconut oil is preferred for an authentic taste  


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