Thondekayi pallya (kayi sasive pallya)

Thondekayi pallya/ Manoli pallya (kayi sasive pallya)
Pallya means a variety of side dish in which vegetables are stir fried. In South canara and udupi it is very common to make this kayi sasive pallya where in coconut and mustard are dry grinded to the stir fried pallya. Pallya in tulu is called aajtna or aajodona.
Ingredients
Thondekayi (Ivy gourd/ manoli) - 20 to 25 - slit lengthwise
Salt for taste
Asofoetida - 1 pinch
Oil - 2 tbsp
Mustard seed - 1 tsp
Chana dal - 2 tsp
For dry grinding
Grated coconut - 1/4 cup
Mustard seeds - 2 tbsp
Red chilli - 3 to 4
Method
In a large kadai take some oil and add mustard seeds. Allow it to splutter. Add the channa dal and heat it till it becomes golden brown. Now add the thondekayi which is cut lengthwise. Add asofoetida and salt for taste. Just sprinkle some water and allow the thondekayi to boil by covering a lid to the kadai.
In the meantime dry grind the coconut, red chilli and mustard seeds. It shows be a coarse mix.
When the thondekayi is well cooked add the coarsely grinded mix and mix it well. Remove from heat.
1. When you are serving with rice, add a spoon of coconut oil to the pallya or hot rice. It will taste yumm.
2. This pallya can be made with other veggies like heerekayi (ridge gourd), alasande (hurlikayi/ string beans), beans, padavalakayi (I think it is snake gourd), sorekayi (bottle gourd) or bendekayi (ladies finger.
3. This is a very Simple dish. Even beginners can try