Ivy gourd, known as tindora or kovakai is a vegetable commonly found in India. Here in the States, I have seen it only at Indian and Asian grocery stores. This vegetable has several medicinal properties, many claim it can even reduce blood sugar levels. It’s one of my personal favorites, therefore I never miss a chance to buy it if I see it in stores. This simple stir fry is tasty and can be put together in under 30minutes. I usually like to eat this with roti, but it tastes great with rice too.
1 pound ivy gourd cut lengthwise
1 medium onion cut lengthwise
1 teaspoon ginger garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon asafoetida
1/2 teaspoon mustard seeds
1/2 cup water
3 teaspoons oil
1. Heat oil in a pan and once it’s hot, add mustard seeds and let it cook for few seconds.
2. Add onions and sauté till golden brown.
3. Add ginger garlic paste and cook for a minute.
4. Add all the spices and salt and cook for a minute.
5. Add ivy gourd and mix well.
6. Add water and cover the pan. Let it cook for 15 minutes on medium flame.
7. The ivy gourd should be tender by now. If there is excess water, remove the cover and cook on high flame for few minutes.