“Crispy Ivy Gourd Fry — a perfect blend of crunch and spice!”
🥒 Ingredients
(Serves 2–3)
- Ivy gourd (kovakkai / tindora) – 250 g
- Onion – 1 small (optional, finely chopped)
- Green chilies – 1 (slit)
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Curry leaves – few
- Turmeric powder – ¼ tsp
- Red chili powder – 1 tsp (adjust to taste)
- Coriander powder – ½ tsp
- Garam masala – ¼ tsp (optional)
- Salt – as required
- Oil – 2 tbsp
🔪 Preparation
- Wash & slice:
Wash ivy gourds and slice them lengthwise into thin strips. - Tempering:
Heat oil in a pan. Add mustard seeds. Once they splutter, add urad dal and fry till golden. - Add flavor base:
Add curry leaves, green chili, and onion (if using). Sauté till onions turn translucent. - Cook ivy gourd:
Add sliced ivy gourd, turmeric powder, and salt. Mix well.
Cover and cook on low flame for 10–12 minutes, stirring occasionally. - Add spices:
Once the vegetable is soft and slightly browned, add red chili powder, coriander powder, and garam masala.
Fry uncovered for 5–7 minutes till it turns crispy and golden. - Finish:
Check for salt, mix well, and turn off the flame.
🍽️ Serving Suggestion
- Serve hot with sambar rice, curd rice, or rasam rice.
- For a crispier version, sprinkle a teaspoon of rice flour or besan while frying.