Ivy Gourd Fried Recipe

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30 min



3 persons




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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.


  • coriander leaves : 2 Tbsp (chopped)
  • salt : 1 pinch (per taste)
  • shredded coconut : 5 Tbsp
  • 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

  1. Rinse ivy gourds in water very well.

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  2. Then cut off the top and the bottom ends. Chop all the ivy gourds into small rounds, keep aside.

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  3. Heat oil in a shallow pan or kadai, lower the flame and add mustard seeds.

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  4. 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.

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  5. 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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  6. Now add curry leaves and green chili, stir well.

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  7. Add a pinch or two of turmeric powder and stir again.

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  8. Add the ivy gourd slices. Mix and stir very well with the rest of the ingredients.

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  9. Add salt as per taste. Add  water and stir.

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  10. 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.

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  11. Lastly add grated coconut, mix very well. There should be no water in pan, when you add coconut.

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  12. Switch off the flame and then add chopped coriander leaves. Serve and enjoy!

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