Some recipes are so simple that it takes a lot less time to cook it than write about it! This beautiful dish can do a great supporting act, complementing the main dish on your dining table. My wife introduced me to this recipe, and I have been a fan ever since. She serves it for lunch with rice and chicken curry on a laid back Sunday – now that’s a great combo!
Ivy Gourd, also known as Tindora or baby watermelon or Kovakkai, is a tropical plant which grows as a vine. Ivy Gourd is popular in Indian, Malaysian and Thai cuisines. They have a crunchy texture, and can be eaten raw or cooked.
This is an ideal summer recipe – requires you to spend very less time in the kitchen, without compromising on taste and flavour!
Simple, fresh, and tasty – how often do we get to say this about a recipe?
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
portion
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- 250 gm ivy gourd ( Coccinia/Tindora/Kovakkai/Tendli )
- 1 onion (medium size)
- 1 tbsp mustard seeds
- 1 tsp chilies Crushed (cayenne pepper)
- To taste salt
Ingredients
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|
- Finely chop the onions.
- Cut the ivy gourds lengthwise into four pieces.
- Heat some oil in a pan, and splutter the mustard seeds.
- Add the onions and fry until they turn golden brown.
- Add the crushed chillies and fry for 15-20 seconds.
- Add the chopped ivy gourds, salt, and fry them in low heat with the lid open, while stirring occasionally. Fry to the crispiness that you want - usually a 15 min in low flame will suffice.
- Add some curry leaves and fry for another minute before switching off the flame. Serve hot.
- You can enjoy this stir fry just by itself, or with some rice and curry.
Hi Muhsina, I am glad you liked it! Thank you 🙂
This dish is simple and tasty. I tried it
Thank you Bindiya. Great to learn that you liked the recipe, and improvised it too!
I tried this recipe and it was yummy. I followed the same procedure replaced ivy gourd with ladies finger and that was yummy too… Thank you Arun!
Good catch! Thank you. Have updated the post.
What about salt