I've heard people hating Ivy Gourd next to Bitter Gourd. Surprisingly my 3 ½ old son likes it. So Ivy remains staple in our weekly grocery list though he eats only 1-2 table spoon full of Ivy Gourd Fry. But I was really bored with the regular stir fry. I remember watching a TV cook show of Ivy Gourd Bajji.
When I searched for the bajji recipe, I came across this wonderful recipe in this blog. Thanks Solai (hope that is your name) for this recipe. It is just a regular stir fry with few special ingredients. This has become a regular recipe here every week and I didn't make my own simple Ivy Gourd recipe since many months.
After making it several times, I remembered my relative making Bitter Gourd with this preparation. Somehow, I have totally forgotten that. Thanks to the blogger friends and the blogging world without which we tend to forget our own recipes as we are much influenced by western food.
Ivy Gourd ¼ kg
Sambar Powder 1 tbsp levelled
Chilli Powder ½ tsp
Besan / Chick pea flour/ Kadalai Maavu 2 ½ tsp
Salt to taste
Water 1 ½ cups
Mustard seeds ½ tsp
Urad Dhal ¼ tsp
Curry Leaves few
Asafoetida a pinch
Pearl Onions few
Turmeric Powder ⅛ tsp
Cut Ivy Gourd length wise into four equal pieces. Combine the chopped Ivy Gourd, Sambar Powder and salt in a bowl and set it aside for ten minutes. Chop pearl onions.
In a Pan, heat Oil. Add Mustard seeds. When they start popping up, add Urad dhal, curry leaves, Asafoetida, Turmeric Powder and lastly add Pearl Onions. Fry till the onions become transclucent.
Now add the Ivy Gourd (already mixed with Sambar Powder and salt). Fry for few minutes and then add water.
Cook till there is very little water left. Mean while, combine chilly powder, chickpea flour and a pinch of salt. Sprinkle this mixture over the Ivy gourd. Cook for few more minutes until the Ivy Gourd is well coated with chickpea flour mixture.
Serve with sambar or curd rice.
Notes: Increase chilly powder and Sambar Powder according to your taste. This recipe is less hot as it is made for my toddler son.
Linking this recipe to Soul Food show event happening at Virundhu Unna Vanga.