Ivy gourds are native to India, every house has their own version, yet in many parts of the country people are not familiar with it. Enjoy this awesome recipe.
By Sukanya Ghosh
- 250 gm Ivy gourds / tindora
- 3-4 Red chilies whole
- 6-8 cloves of Garlic
- ½ cup crushed peanuts
- ½ cup toasted coconut (shredded)
- 1 tsp black Mustard seeds
- 2 tsp Red chili powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ¼ tsp Turmeric powder
- 1 tbsp Tamarind chutney
- 1 tbsp Oil (Peanut / Sesame)
- Salt to taste
- 1 tsp Dried curry leaves (crushed)
- Few Curry leaves (handful)
- Wash the ivy gourds / tindora and nip off the tip and tail of the gourd. Then cut it into thin slices along the length.
- Generously rub the spices over the ivy gourds.
- Heat the oil (for more flavor use peanut or sesame oil) and temper it with mustard seeds, red chilies and garlic. Let the garlic get a burnt hue.
- Add the ivy gourds, increase the heat and stir fry them on high heat for 5 minutes.
- Once they are nicely charred, lower the heat and add one spoon of crushed curry leaves.
- Stir fry on medium heat for sometime, this will take about 10 -15 minutes.
- Add the crushed peanuts and mix it well.
- Add more spices if requires, season with salt and add handful of curry leaves.
- Let it cook for few more minutes before adding the tamarind chutney.
- Mix it well, lower the heat, cover it and let it simmer till done.
- It should be crunchy, yet moist, add the toasted coconut and adjust the seasonings.
- Drizzle few drops of peanut oil just before serving.
Sukanya writes the blog Saffronstreaks, a food and travel blog where she experiments in the kitchen spiced up with interesting food stories and gourmet travelogues. She loves to cook with fresh produce, enjoy both spicy and sweet and her many dining out experiences become cherished memories. Sukanya is from India but now lives in North Carolina, USA.