Ivy Gourd with Coconut

Ivy gourd is a tropical plant used in a lot of herbal medicines and has a variety of recipes. It is also known as 'Scarlet Gourd' and 'Tindora'. In Konkani, it is called 'Tendle' and in Kannada 'Tonde kai'. This recipe was given to me by one of my relatives from Karnataka. I have published this one and some to come......

Ingredients:

Ivy gourd: 250 gm
Green chilli: 2
Water: 1/4 cup
Salt to taste.

For tempering:

Coconut: 1/4 cup, grated
Coriander leaves: 1 tbsp
Oil: 2 tbsp
Mustard seeds: 1/4 tsp
Black gram dal: 1/4 tsp

Method:

1. Wash the gourd, cut into quarters. Keep aside.
2. Take 2 tbsp of grated coconut and coarsely grind along with the coriander leaves.
3. In a pan add the quartered ivy gourd along with salt and water, close and cook till done.
4. In a kadai, heat oil, when hot add the mustard seeds, when they stop spluttering add the black gram dal and curry leaves. when the curry leaves are fried till crisp, pour it to the cooked ivy gourd and place the pan on medium flame.
5. Add the ground coconut and mix well, keep on fire for 2-3 minutes. Finally add the grated coconut and put off the fire.
6. Transfer to a serving bowl and serve hot with chapatis or rice.