I got this recipe from one of our top-maids. Its a healthy, vegetarian recipe. Ivy gourd can help in regulating blood sugar levels and hence help in treating diabetes. It is also useful in preventing Kidney Stones. It is actually native to northern and eastern Africa, Arabia to tropical south and southeast Asia.Ivy gourd is referred to as Telakucha in Bangladesh, Gourde Écarlate De L´Inde Tindola in French and Gol Kankri in Nepali. Some more Indian names are mentioned under 'Ingredients'.
Ingredients:
Gherkins: 500 gm (aka ivy gourd, tondekai, kovaka, tendli, Kundru etc)
Turmeric powder: 1/2 tsp
Salt: 3/4 tsp
Water: 1/2 cup
Lime juice: 1 tbsp
For the ground masala:
Coconut: 1/2 cup grated
Cumin seeds: 1 tsp
Mustard seeds: 1.4 tsp
Turmeric powder: 1/4 tsp
For the Seasoning:
Mustard seeds: 1 tsp
Split bengal gram: 1 tsp
Split blackgram: 1 tsp
Curry leaves: 1 sprig
Tablespoon of finely chopped coriander leaves to garnish.
Method:
1.Wash, drain and cut the gherkins, into 4. Keep aside.
2.In a grinder. coarsely grind the grated coconut, mustard seeds, cumin seeds and turmeric without adding water.
3.In a kadai, heat coconut oil, when hot add the mustard seeds, when they stop spluttering add the curry leaves and the dals. When they turn light brown add the cut gherkins and mix well for 2 minutes. Add water and close and cook for 7-8 minutes, Open and see if the gherkins are cooked. I like them crunchy,so I added the coarsely ground masala and gave it a good mix.
4.Cook open for 1-2 minutes, turn off the fire. Transfer to a serving bowl. Garnish with coriander leaves.
5.Serve hot with chappatis, rice or jowar ritis.
Ingredients:
Gherkins: 500 gm (aka ivy gourd, tondekai, kovaka, tendli, Kundru etc)
Turmeric powder: 1/2 tsp
Salt: 3/4 tsp
Water: 1/2 cup
Lime juice: 1 tbsp
For the ground masala:
Coconut: 1/2 cup grated
Cumin seeds: 1 tsp
Mustard seeds: 1.4 tsp
Turmeric powder: 1/4 tsp
For the Seasoning:
Mustard seeds: 1 tsp
Split bengal gram: 1 tsp
Split blackgram: 1 tsp
Curry leaves: 1 sprig
Tablespoon of finely chopped coriander leaves to garnish.
Method:
1.Wash, drain and cut the gherkins, into 4. Keep aside.
2.In a grinder. coarsely grind the grated coconut, mustard seeds, cumin seeds and turmeric without adding water.
3.In a kadai, heat coconut oil, when hot add the mustard seeds, when they stop spluttering add the curry leaves and the dals. When they turn light brown add the cut gherkins and mix well for 2 minutes. Add water and close and cook for 7-8 minutes, Open and see if the gherkins are cooked. I like them crunchy,so I added the coarsely ground masala and gave it a good mix.
4.Cook open for 1-2 minutes, turn off the fire. Transfer to a serving bowl. Garnish with coriander leaves.
5.Serve hot with chappatis, rice or jowar ritis.
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