Ivy Gourd Curry

It’s a simple and easy curry which goes well with steamed rice and chapatti. This is the very first time I prepared this curry in my kitchen. In my childhood I used to play with ivy gourd to rub the writing board (slate).

Previously I didn’t have many idea about this veggie…. After my husband asked me to prepare this curry only I started to use in my kitchen.

You can roll them in chapatti and pack for lunch box and enjoy the curry with rice as a side dish.

So hopefully it won’t take much time to prepare this curry. Here’s the recipe….

Ingredients

Ivy Gourd (Tindora/Dondakaya/Kovakkai) – 200 g

Sliced Onion – 2 (big)

Crushed Garlic Pods – 4

Crushed Ginger – a small piece

Red Chilli Powder – 1 tsp

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Garam Masala – ¼ tsp

Salt to taste

(To Temper)

Mustard Seeds – ½ tsp

Urad dal – 1 tsp

Curry Leaves – 1 sprig

Oil – 2 tsp

Chopped Coriander Leaves – 2 tsp

(To Grind)

Grated Coconut – 5 tsp

Shallots (sambar onion) - 2

Fennel Seeds – 1 tsp

Method

Wash the ivy gourds, and trim the edges. Then make it as a thin round shaped slices.

Heat oil in a pan, add mustard seeds and when it splutters add curry leaves and urad dal. Then roast it till gets slight golden in color.

Now add the crushed garlic pods and saute for few seconds, till get the perfect smell comes out.

Then add sliced onions, curry leaves and sauté till it turns translucent.

Now add sliced ivy gourd and fry well for about another 2 to 3 minutes.

Then add chilli powder, coriander powder, turmeric powder, turmeric powder, garam masala powder, salt and mix it well.

Add the required water and close the lid and let it cook for about 10 minutes on a low flame.

Finally add the ground coconut masala into this curry, mix well and let it cook for another 2 min on a low flame.

Then switch off the flame and add chopped coriander leaves. Serve with hot steamed rice or chapatti.