IVY GOURD MASALA
A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Thondekayi in Kannada, and Tendle in my mother tongue Konkani. This vegetable has several health benefits.
I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as
Recently I made one more dish using ivy gourd. This was Ivy Gourd Masala adapted from Thondekai Masala Curry from Veg Recipes of Karnataka.
We enjoyed this as a side dish with rice and rotis.
- Ivy Gourd, 500 gms
- Large sized Onion, 1
- Tamarind, size of a gooseberry
- Turmeric Powder, 1/4 tsp
- Curry Leaves, a few
- Salt, to taste
- Oil, 2 tbsp
- Coriander Leaves, finely chopped, 1 tbsp
To Be Roasted and Ground To A Paste:-
- Peanuts, 1/4 cup
- Coriander Seeds, 2 tsp
- Byadgi Red Chillies, 3
- Sesame Seeds, 2 tsp
- Large Sized Tomato, 1
- Coconut Gratings, 1/4 cup
Wash the ivy gourd, snip off the two ends and slice them length-wise
Finely chop the onion, tomato and coriander leaves
Soak the tamarind in warm water for about 10 minutes and extract the juice
Cook the sliced ivy gourd in a pressure cooker with a little salt and very little water for 1 whistle
Once the cooker cools, removed the cooked ivy gourd and keep aside
In a pan, dry roast the peanuts, coriander seeds and red chillies on medium heat stirring continuously till the peanuts change colour
To this add the sesame seeds and sauté till they splutter
Now add the chopped tomato and coconut gratings, and sauté for a few seconds and switch off the gas
Allow this to cool, then transfer to a mixer jar
Grind to a smooth paste adding the required amount of water. Keep aside
Heat 2 tbsp of oil in a pan, add the chopped onions and curry leaves and sauté till the onions turn slightly golden
To this add the cooked ivy gourd, salt to taste, turmeric powder, tamarind extract and the ground masala and mix well. Add a little water if required.
Cook on medium heat till the ivy gourds get well blended with the masala
Lastly, switch off the gas and garnish the dish with finely chopped coriander leaves
Transfer to a serving bowl and serve the Ivy Lord Masala as a side dish with rice or rotis
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