Ivy Gourd Stir Fry simple, delicious, easy Indian curry.The most regular or popular way of using this vegetable is by making a stir fry, just seasoning with onion and aromatic spices make a tasty side dish, perfect with phulka, roti or sambar/dal-rice.
Ivy gourd – 250 gm
Mustard – 1/4 Tsp
Curry leaves – 1 spring
Onion – 1/4 cup chopped
Tomato – 1 small chopped
Coriander powder – 1/4 tsp
Cumin powder – 2 pinch
Chilly powder – 1/2 Tsp
Turmeric powder – 2 pinch
Garam masala powder – 1 pinch
Salt to taste
Coconut – 2 tbsp grated (Optional)
Coriander for garnishing
Oil – 2 tbs
Wash the ivy gourd/Tindora and nip the tip and tail end. Cut each ivy gourd into round/ lengthwise slice them into thin long strips and keep ready. Heat a pan with oil, when it is hot add mustard seeds, allow it to sizzle, then add chopped onion and curry leaves, fry until onion turns to translucent.
Add chopped veggies, saute for few min, then add turmeric, chilly powder, coriander, cumin powder and a pinch of garam masala powder, fry for few secs, add salt to taste. Add 1/2 cup of water, cook covered in a medium flame. It takes 8 – 10 min to be done, saute in between.
Ensure the veggies are cooked, cook until the water gets absorbed, now add grated coconut and chopped coriander, toss it well.
Transfer it to a serving dish and enjoy as a side dish for rice/rotis.
Note – adding coconut is optional, you can add pepper powder finally which also makes tastier.