- 1/4th kg tender ivygourds
- 11/2 to 2 tbsp oil
- 1/2 tsp mustard seeds
- A pinch of asafoetida
- 1/8 tsp turmeric powder
- 11/2 to 2 tsp kashmiri chilli powder( adjust to spice required)
- Salt to taste
- 1 tbsp fresh grated coconut
- Finely chopped coriander leaves to garnish.
- Rinse the ivygourds in water. Cut off the top and bottom ends and thinly slice the ivygourds lengthwise. Keep aside.
- Heat oil in a nonstick/ ceramic pan, add mustard seeds. When they splutter add asafoetida, turmeric powder, red chilli powder, salt and ivygourds. Stir fry till the mix coats the ivygourds.
Option 1: ( Approximately an extra tablespoon of oil will be required for crispy ivygourds)
- If you want crispy stirfry do not cover. Keep sauteing on low flame occassionally so that the ivygourds don’t stick to the bottom of the pan.(This will take some time). Stir fry till cooked, add fresh grated coconut. Mix well and garnish with coriander leaves.
- If you want the ivygourds to be soft then cover with a steam lid and let it cook under the steam on low flame till cooked. Lift the lid and saute occassionally.
- Once cooked add fresh grated coconut, mix well and garnish with coriander leaves.
- Serve hot as a side dish with chapatis/polis or dal rice or even curd rice.
- Use tender ivygourds so that they will get cooked without the addition of water. The moistness present in the ivygourds will be enough to cook it.
- If the ivygourds are red inside discard them as they won’t get cooked.