MASALA IVY GOURD

 MASALA IVY GOURD

Ivy Gourd is a commonly available vegetable in India. It is Kundru or Tindora in Hindi, Thondekayi in Kannada, Dondekayi in Telugu, and Tendle in my mother tongue Konkani.

With its low calories and high fibre, ivy gourd has many  health benefits

 I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as:-

• Tendle Talasani, 
• Stuffed Tindora Masala.
• Tendle Bhuthi 
• Thondekayi Yennegayi 

Today's recipe has been adapted from Dondakaya Vepudu in Subbu's Kitchen. 

I tried it out recently. It was very tasty as a side dish which went well with our meal of hot steamed rice and rasam.

Ingredients:-

• Ivy Gourd, 300 gms
• Turmeric Powder, 1/4 tsp
• Peanuts, 1/4 cup
• Salt, to taste
• Oil, 1 tsp for roasting the peanuts

For the Masala Powder:-

• Coriander Seeds, 1 tbsp
• Split Bengal Gram/Channa Dal, 1 tbsp
• Byadgi Red Chillies, 4
• Cumin Seeds, 1/2 tsp
• Dry Coconut /Copra gratings, 2 tbsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Black Gram Dal/ Urad Dal, 2 tsp
• Curry Leaves, a sprig
• Oil, 2 to 3 tbsp

Method:-

Wash the ivy gourd, snip off the two ends and cut the ivy gourd length wise into strips

In a pan, heat 1 tsp of oil and roast the peanuts till they develop spots and become crisp. Keep aside.

Heat a thick bottomed kadhai and dry roast coriander seeds till they become fragrant, then add channa dal, Byadgi red chillies and cumin seeds and roast on medium flame till the dal changes colour

Switch off the gas and remove the roasted ingredients to a plate and allow them to cool

Transfer the cooled ingredients to a mixer jar and grind to a coarse powder  - this forms the masala powder. Keep aside. 

In the same kadhai, heat 2 to 3 tbsp of oil and on medium heat add the mustard seeds

When they splutter, add the urad dal and fry till the dal changes colour then add the curry leaves

To this add the sliced ivy gourd, turmeric powder and salt to taste. Mix well

Fry on high heat, stirring from time to time, for about 5 minutes

Reduce the flame and cover and cook, stirring occasionally till the ivy gourd gets done yet remains crunchy 

Now add the freshly ground masala powder, mix well till the ivy gourd gets blended well in the ground masala

Check for salt and add if required

Next add the roasted peanuts  and mix well

Switch off the flame

Transfer to a serving bowl and serve the Masala Ivy Gourd as a side dish with rasam and hot steamed rice