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
￼Ivy Gourd, also known as Tindora or baby watermelon, is a tropical plant which grows as a vine. It is a popular ingredient in Indian, Malaysian and Thai recipes.
This is an ideal summer recipe - requires you to spend very less time in kitchen, without compromising on taste!
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.