IVY GOURD MASALA

 

 I’ve always preferred Ivy gourd in curries and chutneys, but I absolutely abhor it in sambar or mor kuzhambu. When coated generously with spices, its flavor truly shines, and the dish turns out delectable. This spicy curry brings out the best in the veggie and pairs beautifully with plain rice, chapati, or phulkas. Personally, I find it a perfect accompaniment to majige huli (mor kuzhambu), oogarane huli, or even a .simple sambar enhanced with a touch of seasoning.

 

 

 

 

 

 

 INGREDIENTS :

 

IVY GOURD- 550 GRAMS

ONIONS- 2 NOS

TOMATOES-2 NOS

GINGER GARLIC PASTE-1 TSP

CUMIN SEEDS-1 TSP

OIL- 2 TBSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

RED CHILLI POWDER- 1 TSP

GARAM MASALA- 3/4 TSP

ROASTED AND CRUSHED GROUNDNUTS-  1 1/2 TBSP 

 

 INGREDIENTS TO GRIND

 

COCONUT GRATINGS-1  1/2 TBSP

PEPPERCORNS - 1/2 TSP

FENNEL SEEDS- 1/2 TSP 

 

PROCEDURE :

 

1,Wash,trim the ends and chop ivy gourd and keep it aside.You can either steam or boil the same.

 

2.In a pan heat oil,splutter cumin seeds,chopped onions,salt and fry till it is translucent.Now add ginger garlic paste saute till the raw smell disappears completely.

 

3.Now add chopped tomatoes and saute till mushy.

 

4. Now add turmeric powder,chilli powder and fry well.Now transfer the steamed ivy gourd to it.

 

5.Add the paste of peppercorns and coconut over this and simmer in mild heat till it blends well.

 

6. At last add garam masala powder and saute for a couple of seconds and switch off. 

 

7.Now add roasted and crushed groundnuts over this .