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
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.
Now add curry leaves and green chili, stir well.
Add a pinch or two of turmeric powder and stir again.
Add the ivy gourd slices. Mix and stir very well with the rest of the ingredients.
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.
Switch off the flame and then add chopped coriander leaves. Serve and enjoy!