Ivy gourd stir fry

about 10 to 12 Ivy gourd or tindora or kovaikai

1 tbsp oil

1/4 tsp mustard seeds

1 tbsp onion

1/2 tbsp curry leaves

1/4 tsp turmeric

1/2 tsp salt

1 tbsp coconut grated

1/2 tbsp tamarind pulp with 1/4 cup water

grind

1/2" cinnamon stick

1 cardamom

1/2 tsp cumin seeds

1/4 tsp fennel seeds

1 to 2 dried red chillie to preference

Grind all these together and keep it ready.

Cut the ivy gourd into long slices.

Heat oil then add mustard seeds. Sauté the onion and curry leaves. Stir fry the ivy gourd with all the spices, coconut and salt, except for the tamarind pulp.

Cover and cook the ivy gourd until it is soft in medium low heat. Add the tamarind pulp and cook uncovered for a few minutes. Serve it warm as a side dish.

This goes to Smita's HCC event hosted by Kavi, Celebration of Indian food and MLLA #41.

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