INGREDIENTS
- 500 gms Tender Ivy Gourd pieces (Long, thinly sliced)
- Water – sufficient to immerse the vegetable pieces
- Salt
- 1/4 tsp Turmeric
· For Coconut Spice
- 1 tsp Mustard Seeds
- 1 tbsp Black Gram
- 1 tbsp Raw Bengal Gram
- 1 tsp Cumin Seeds
- 7 – 8 Red Chillies or red chilli powder
- Raw Coconut – half
· For Curry
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 Sprig of Curry leaves
- 1/2 cup Tamarind Juice (125 ml)
- Salt – to taste
- Jaggery – a little
INSTRUCTIONS
Put the long, thin-sliced pieces of tender Ivy Gourd, add Salt and Turmeric and pour water enough to immerse the pieces. Cook to one whistle on a high flame and remove.
Add the ingredients for Coconut Spice one by one to the pan. Start with Mustard Seeds, add Raw Coconut at the end and fry. Once it is cool, grind the mixture into a powder
Heat oil, add Mustard Seeds and curry leaves and fry.
Add the coarse Coconut Spice Powder, add Tamarind Juice and cook until the oil separates.
Once the oil separates, add the cooked Ivy Gourd pieces, straining the water, and cook slowly in Tamarind Juice for 4-5 minutes. Add some Jaggery, mix and remove.
