Tuesday, August 13, 2013

PEAS AND IVY GOURD STIR FRY

PEAS AND IVY GOURD STIR FRY

This easy to make dish has two commonly available vegetables, ivy gourd and peas. Ivy Gourd is  called Tindora in Hindi, Thondekayi in Kannada, Tendle in Konkani and Tondli in Marathi.

You can use either frozen or cooked peas for this recipe. It serves as a side dish which can be had with rice and curry or even rotis though it is rather dry.


Ingredients:
  • Peas,  1/2 cup
  • Ivy Gourd, cut length wise, 2 cups
  • Onion, 1
  • Turmeric powder, 1/2 tsp
  • Chilli powder, 1 tsp
  • Mustard, 1/2 tsp
  • Oil, 1 tbsp
  • Salt, to taste
  • Coconut gratings, for garnish ( optional) 1 tbsp
Method:

Wash and cut the ivy gourd length-wise
Chop the onions
Heat oil in a thick bottom kadai
On medium heat, add mustard, when it splutters add the chopped onions and saute them
Next add the cut ivy gourd
Cover the kadai and cook the ivy gourd on low flame by adding very little water and stirring from time to time
Once the ivy gourd gets done, add the cooked/frozen peas, salt, and chilli powder.
Mix well and cook for another 2-3 minutes
Garnish with fresh coconut gratings, if you wish
Serve hot