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?
Ivy Gourd (Tindora/ Kovakka/ Tendli) Stir Fry
- 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
- 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.