Tuesday, June 18, 2019

IVY GOURD AND PEANUTS STIR FRY

IVY GOURD AND PEANUTS STIR FRY

In my house we often make dishes using Ivy Gourd, the commonly available veggie which is called Tindora in Hindi, Thondekayi in Kannada and Tendle in my mother tongue, Konkani. This vegetable is used all over the country.

Elsewhere in this blog you will find recipes for Tendle Bhuthi from Konkani cuisine, Thondekayi Yennegayi,  from North Karnataka and the North Indian Tindora Masala.

I have adapted today's recipe from Maharashtrian Tindora Subzi With Peanuts contributed by Nithya Anantham in the popular website, Archana's Kitchen.

We enjoyed this addition to my collection of ivy gourd/ tendle recipes as a side dish with our meal of rice and dal.



Ingredients:-
  • Ivy Gourd, 500 grams, 
  • Peanuts/Groundnuts, 1/4 cup
  • Garlic Cloves, chopped, 4-5 
  • Green Chillies, finely chopped, 3
  • Coriander Leaves, finely chopped, 2 tbsp
  • Turmeric Powder, 1/2 tsp
  • Mustard Seeds, 1/2  tsp
  • Oil, 1 tbsp
  • Salt, to taste
  • Juice of 1/2 a Lemon

Method:

Wash the ivy gourds, snip off the two ends and slice them into equal sized roundels. Keep aside
In a small pan, dry roast the peanuts on medium heat till they crackle and get slightly browned  
Allow the roasted peanuts to cool and then in a small mixer jar grind them in pulse mode to a coarse powder. Keep aside
In a thick bottomed pan heat oil and add the mustard seeds on medium heat. When they splutter add the chopped garlic and saute till they give off a good aroma and turn slightly golden
Next add the finely chopped green chillies and saute
To this add the ivy gourd roundels, turmeric powder, and salt and mix well
Sprinkle a little water and cook covered on medium heat, stirring from time to time, till the ivy gourds get cooked yet remain crunchy
Now add the coarsely ground peanut powder and the chopped coriander leaves and mix well
Lastly, squeeze the lemon juice and mix once again
Transfer Ivy Gourd & Peanuts Stir Fry to a serving bowl





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