Time
30 min
Serving
3 persons
Calories
0
This is a simple, full of vitamins recipe. You may serve it as a side-dish together with rice, it is very tasty and substantial, though light enough.
Ingredients
- coriander leaves: 2 Tbsp (chopped)
- salt: 1 pinch (per taste)
- coconut: 5 Tbsp (shredded)
- water: 50 ml
- turmeric: 2 pinch (powdered)
- green chili pepper: 1 piece
- curry leaves: 1 piece
- onion: 1 piece (medium)
- urad dal: 0.5 tsp
- mustard seed: 0.5 tsp
- oil: 1.5 Tbsp
- ivy gourd: 250 g
Metric Conversion
Stages of cooking
-
Rinse ivy gourds in water very well.
-
Then cut off the top and the bottom ends. Chop all the ivy gourds into small rounds, keep aside.
-
Heat oil in a shallow pan or kadai, lower the flame and add mustard seeds.
-
Next add urad dal. Still, it is optional and you can skip it easily.
Stir and saute both mustard seeds and urad dal on a low flame. Saute till the urad dal turns golden and the mustard seeds crackle.
-
Then add chopped onion. Stir very well and begin to saute the onions on a low to medium flame till they turn translucent.
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Now add curry leaves and green chili, stir well.
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Add a pinch or two of turmeric powder and stir again.
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Add the ivy gourd slices. Mix and stir very well with the rest of the ingredients.
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Add salt as per taste. Add water and stir.
-
Cover the pan and cook on a low flame for 15 to 20 minutes. Check and if the water dries up and the ivy gourd has not cooked, you can add 1 to 3 tablespoon water. Simmer on a low flame till the ivy gourd has completely cooked.
-
Lastly add grated coconut, mix very well. There should be no water in pan, when you add coconut.
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Switch off the flame and then add chopped coriander leaves. Serve and enjoy!
