Ivy gourd yogurt curry is a tasty curry , an easy to make south Indian recipe, a best curry to serve with rice, an easy to make curry in a short time, a coconut based yogurt curry, raw mustard is blended with coconut which gives a special taste and flavor to the dish, do try and enjoy with steamed rice.
To grind –
Coconut – 1 cup grated or chopped
Mustard seeds – 1/2 tsp
Cumin – 3/4 tsp (optional)
Dry chilies – 3 – 4 no’s
Other ingredients –
Ivy gourd – 250 gm chopped
Yogurt – 250 ml
Salt to taste
Oil – 1 or 2 tsp
For seasoning –
Mustard – 1/4 tsp
Asafoetida – 2 pinch powdered
Curry leaves – 1 spring
Rinse ivy gourd, chop it vertically/ cut lengthy, heat 1 cup of water in a vessel, when it begins to boil add chopped ivy gourd and salt to taste, cook until it is done or pressure cook for 1 whistle. Mean while blend the masala by adding ingredients to grind as shown above, blend it to a smooth paste by adding enough water to blend and keep ready.
Ensure the veggies are cooked, add grounded paste into it, stir, combine, bring it to boil for 5 to 6 min.
Remove from the flame, Heat a tadka pan by adding oil in it, when it is hot add mustard seeds, allow it to sizzle, add asafoetida and curry leaves, allow the leaves to splutter, remove from the flame, add it to the curry, stir. Allow it to cool at room temperature.
Once the curry gets cooled add yogurt mix with the curry.
Enjoy with steamed rice.
You can make the curry to a thick in consistency or to medium thick in consistency of your choice, both taste great with rice.