Ivy gourd is also known as tindora, tondekaayi, tendli, tondli, kundru etc in various Indian languages.
It tastes nice if it is stir-fried this way. I had read some years back that Ivy gourd creeper is considered a weed in Hawaii. It is a sturdy creeper so it must have overgrown. In India, however it is cultivated and sold in the markets. Variety of dishes are prepared using this vegetable but this is loved by fussy eaters too.
- Ivy gourd- 25 medium sized (if you find sliced frozen ones, you can use them too)
- Oil- 1.5 tsp
- Garlic cloves- 6
- Salt (ivy gourds need less salt)- 3/4 tsp
- Chilli pd - 1/2 tsp
- Turmeric pd- 1/2 tsp
- Coriander pd- 1/2 tsp
Or instead of these above masala you can use -
Chickpea masala powder- 2 tbsp +Peanut masala powder- 1 tbsp (optional) + 1/2 tsp salt.
If you are adding these masala it is better to add only salt to veggies for the first 10 mins of frying. Later you can mix in the above 2 masalas. This is preferable as the chickpea masala tends to burn before the vegetable is cooked.
Getting things ready-
Crush the garlic without peeling it. Crushing is necessary otherwise the unpeeled garlic will burst when frying.
Snip off both the ends of the ivy gourd and crush them. ( With what ? = with pestle, stone etc)
If you are using pre-sliced frozen ones you need not crush it and also don't defrost it...use it directly.
Next mix in all the masala and take care that they are well coated.
Keep aside for about 10-15 mins.
I am frying this in rice-cooker but this can be cooked on stove top in a nonstick-pan too.
Frying in the rice cooker-
Put oil in the rice cooker pan and arrange the garlic cloves on the oil.
Cover the pan with its lid and press 'cook' button.
Let it fry for 3 mins. Do not open the lid as the cooker button will comeback to 'warm' mode.
As there is low water content in garlic, the cooker will go to warm mode after 3 mins.
Put in the crushed ivy gourd mixed with masala stir a little. Cover it back with the lid and press the cook button.
Let it cook for 10 mins. Cooker might go back to warm method at the end of this time.
Stir the ivy gourds and shift the least fried ones to the bottom of the pan and the fried ones to top.
Cooking time depends on how well you have crushed the ivy-gourd. See that the corners are crushed too.
You might have to cook for another 10-15 mins. Each time you close pan with the lid wait for 2 mins and when the steam starts building up, change the cooker back to 'cook' mode.
Switch off the cooker and let the vegetables sizzle in the hot rice cooker for some more time.
Frying in a nonstick pan-
Heat oil and when it is hot put in garlic cloves if you are adding it.
When they are slightly golden, add masala coated ivy gourds. Stir well and cover and cook till crisp.
Keep stirring from time to time.
Remove the pan from heat when they are golden and well cooked.
You can eat it hot, warm or cold as a snack or rolled in Indian bread or as a side dish with rice and Tomato dal/ konkani dal.
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