Ivy Gourd is a tropical vine which is also known as the little gourd, baby watermelon, gherkin, or gentleman’s toes. Ivy Gourd has different names in different Indian languages. In Hindi it is called Tindora, in Telugu, it is called Dondakkai, and in Tamil and Malayalam, it is called Kovakkai.
Ingredients
25-30 Ivy gourd
1 onion, diced
5 cloves of garlic minced
1-2 green chiles (optional)
1 sprig curry leaves
1/2 teaspoon turmeric powder
3 tablespoon cooking oil
1/2 teaspoon mustard seeds
1 teaspoon salt or as needed
Cooking Directions
1. Slice the ivy gourd into small round thin pieces.
2. Heat oil in a pan and add the mustard seeds. Cover the pan with a lid and allow the mustard seeds to pop. When the mustard seeds are popped, remove the lid. Add the onion, garlic, green chiles, and curry leaves into the oil and sauté for one minute.
3. Add the sliced ivy gourds. Cover and cook for five minutes.
4. When it is half cooked, add salt and turmeric powder. Stir everything together. Cover and cook on medium flame for 15 minutes. Stir occasionally to prevent burning. Serve with rice.
Tip: To make ivy gourd coconut stir fry, add coconut when the ivy gourd is half cooked.
