Ivy Gourd(Tendli) Stir Fry

Ingredients

20 - 25 Ivy Gourd
2 Large Green Chillies, Chopped
4 Kokum Pieces
25 Garlic Cloves, Minced
1/4 Inch Ginger, Minced
1 Tsp Turmeric Powder
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Strand Curry Leaves
1 - 2 Tbsps Honey
4 Tbsps Coconut Oil
Salt as required
Water as required

Servings / Time

4 Servings / 30 Minutes

Preparation

1. Wash the Ivy Gourd well and cut them into slices. Cut them into halves and then cut the halves into another halves. Salt the sliced Ivy Gourd and keep aside.

2. Take a pan, heat 2 tablespoons of oil in that pan, once hot, add the minced ginger and garlic, along with chopped chillies, turmeric and kokum. Stir fry until you have a nice aroma of the garlic. Do not burn the garlic. Once ready turn off the flame and allow to cool.

3. Now add the above mixture to a blender along with honey, 1/4 cup water and salt. Blend to form a smooth paste.

4. Now take a non stick pan, add 2 tablespoons of coconut oil, once the oil is hot, add the mustard seeds, cumin seeds and the curry leaves. Once the mustard seeds, cumin seeds and curry leaves begin to crackle add the sliced and salted Ivy Gourd. Stir fry for a few minutes.

5. Now add the above blended paste to the Ivy Gourd. Mix well. Close the lid of the pan for 3 minutes until the Ivy Gourd have cooked.

6. Now Fry the Ivy Gourd until crisp. Serve hot with rice or rotis.

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