Ivy Gourd is used in Indian cuisines and Thai cuisines more. It has low Glycemic Index and is good for health. It is also rich in beta-carotene. It is mostly available throughout the year. In south Indian cuisines, it is used in Sambar, cooked as stir fry and also in mixed vegetable dishes.
Cooking time: 20 to 30 minutes
Tindora / Ivy Gourd – 300 gms
Onion – 1 no (chopped)
Red chilli powder – 1 – 2 tea spoon
Turmeric – ½ tea spoon
Amchur (dry mango)Powder - 1/2 tsp
Garam Masala - ½ tea spoon
Salt – as per taste
Mustard – ½ tea spoon
Urad dal – ½ tea spoon
Asafoetida – pinch
Curry leaves – few
Cumin Seeds - 1 tsp
Green Chilli – 2 to 3 (slit vertically, seeds removed)
Oil – 2 tea spoon
Dry Red Chillies – 4 to 5
Wash and chop Ivy Gourd lengthwise; Nip the tip and tail ends. Slit each ivy gourd into two, length wise and slice them into thin long strips.
Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds, curry leaves, and the green chillies and let them splutter and turn brown. Add asafoetida and dry red chillis and fry for a few seconds till the aroma emanates the kitchen.
After that, add chopped onions and fry for few minutes till transparent.
Then add the sliced ivy gourd and combine. Add salt and turmeric powder and mix well. Saute on medium heat for 3-4 minutes. Keep sauteing so that it doesn’t burn.
Now reduce to low flame, place lid, let it cook, approx 15-18 minutes. Keep checking in between, sauteing them so that they don’t burn. The sautéed ivy gourd will lose moisture and begin to have a wrinkled appearance.
Remove lid, and cook on low-medium flame for another 10-15 minutes. The ivy gourd should retain that slight crunchy texture.
Ivy Gourd takes time to cook and when it is half cooked add dry mango powder, garam masala, red chilli powder and mix well;
Cover again with lid and cook till Ivy Gourd is tender and fried.
Serve with rice or chappati.