Ivy Gourd Curry Recipe

Coccinia Grandis/ Ivy Gourd / Tindora Curry

Ingredients

1 medium Onion, 1 inch Ginger, 2 cloves of Garlic, 3-4 Green chili pepper, 1.5 tsp Cumin seeds, 1 tbs Sesame seeds, 1/2 tsp Mustard seeds, 2tbs Peanut, 2 tbs coconut, 1 heaped tsp Garam Masala , 10-12 sprigs Cilantro, 1 tsp Coriander seeds, 2 tbs Oil, 1 tbs Tamarind Paste, 1 tsp Red chili Powder, 1 tsp salt, Turmeric powder, Tindora (Ivy Gourd).

Method 

Grind onion, ginger,  garlic, green chili pepper,  1 tsp cumin seeds,  sesame seeds,  peanut,  coconut and  coriander seeds into a paste . In a deep pan , heat oil and sputter 1/2 tsp cumin and mustard seeds and cook the ground paste with salt, turmeric,  garam masala,  chili powder and tamarind paste on medium flame for 5 minutes. Keep turning. 

Simultaneously cook tindora in the microwave on high for 5 mins or on another gas,  boil it in water until it becomes tender.

When the paste starts to dry out and the  raw smell of onions and garlic is replaced by the cooked aroma of the paste , add the cooked tindora and mix well to coat the vegetable with the paste . You can add a tbs of water to ensure the flavor from the paste is absorbed by the vegetable. Let it cook for 5 mins on high flame occasionally turning it to prevent it from sticking to the bottom of the pan. Remove from flame and garish with fresh cut coriander leaves on a serving platter.

This dish can be served with Pita bread , Naan or rotis.