This hot and spicy Andhra style Ivy Gourd curry goes extremely well with hot steamed rice or chapati. Those who are not a fan of this humble veggie like me, will definitely fall for this yummy stir fry side dish. This is a very easy and a quick recipe with appetizing flavours. So do give it a try by following the step by step pictorial recipe to prepare it
- 300-400 gms. Ivy Gourd / Tindora, steamed
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1-2 onion, sliced
- 8-10 garlic cloves
- 7-8 red chilies
- 3 tbsp. oil
- pinch of asafoetida
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- salt to taste
- 1 tsp. lime juice
- 1-2 tbsp. coriander leaves, chopped
Heat 1 tbsp. oil and sauté the onion, red chilies, garlic, coriander seeds, cumin seeds and a pinch of salt till they turn slightly brown. Keep aside to cool and grind to a coarse paste.
Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds.
Add the steamed Ivy Gourd and salt to taste. Sauté for 2-3 minutes. Add the ground paste and combine everything well. Stir fry for 2 minutes.
When done, switch off the flame and add lime juice and coriander leaves. Give it a toss and serve as a side dish with hot steamed rice or chapatis.
Note -
You may grind a small marble size tamarind along with onion instead of lime juice.
Heat 1 tbsp. oil & sauté onion, red chilies, garlic, coriander seeds, cumin
seeds & a pinch of salt till slightly brown. Cool & grind to a coarse paste.
Heat remaining oil & temper with mustard seeds, curry leaves and
asafoetida. Sauté few seconds. Add steamed Ivy Gourd & salt to taste.
Sauté for 2-3 minutes.
Add ground paste & combine everything well. Stir fry for 2 minutes.
When done, switch off flame. Add lime juice & coriander leaves.
Serve as a side dish with hot steamed rice or chapatis.
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