Ivy gourd or Tondli or Tindora or Tondekaayi is a vegetable commonly used in south-indian cooking.Today, I will be sharing a Ivy gourd stir-fry with a spicy coconut flavoring and this recipe is gluten-free and vegan. Every bite of this stir-fry gives you soft ivy-gourd, nutty cashews and beautiful flavors from the spicy coconut filling:)
Ivy gourd has many medicinal values. In traditional medicine, fruits have been used to treat leprosy, fever, asthma, bronchitis, and jaundice.Ivy gourd is claimed to help regulate blood sugar levels. I use Ivy gourd in stir-fry or sambar or in the spicy Maharashtrian Masale bhaat.
INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Tondli / Tindora / Ivy Gourd (cut into discs) : 4 cups
- Oil : 1.5 tbsp
- Mustard seeds/ Rai : 1 tsp
- Urad Dal / Black Gram : 1 tsp
- Dry red chillis : 2
- Curry leaves : 5-6
- Cashews : 1/4 cup
- Freshly grated coconut : 1/4 cup
- Cumin powder / jeera powder : 1 tsp
- Coriander powder / Dhania powder : 1 tsp
- Turmeric powder / Haldi : 1/2 tsp
- Red chilli powder / Cayenne pepper : 1/2 tsp (adjust according to taste)
- Dry mango powder / Amchur : 1/4 tsp
- Powdered jaggery / Sugar : 1 tsp
- Water : 1/4 cup
- Salt as per taste
PROCEDURE:
- Heat oil in a deep bottomed pan. When hot, add the urad dal, mustard seeds, dry red chilli. When the seeds starts to splutter, add the curry leaves.
- Add the cashews. Mix
- Add the tondli / Ivy gourd disks. Mix.
- Add 1/4 cup of water. Cook covered on medium heat.
- In a bowl, mix together, fresh coconut, cumin powder, coriander powder, red chilli powder, amchur, turmeric powder and salt. Mix well.
- When the tondli / Ivy gourd has cooked and most of the moisture has evaporated, add the coconut-spice mix. Mix well cook for 5 minutes.
- You can serve this stir fry / sabzi with rice or with any Indian Breads.
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