Ivy Gourd & Onion Stir-fry
Ivy Gourd & Onion Stir-fry - also knows as Tindora Kanda nu shaak in Gujarati is simple garlicky stir fry using Ivy Gourd & Onion along with some basic spices
Servings: 5
Ingredients
- 3 tbsp Oil you can simply cut it down to 1½ tbsp if you like, might need to add splash of water later if Ivy Gourd starts to stick/burn
- 1½ tsp Mustard Seeds
- ¼ tsp Asafoetida (Hing Powder)
- 2 Medium Yellow/White Sweet Onions, sliced
- 1 tbsp Minced Garlic
- 1 tbsp Thai Green Chili & Ginger Paste
- 5 cup Ivy Gourd, sliced 5 Heaping cups
- 1¾ tsp Salt
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 2 tsp Cumin Coriander Powder
- ¼ tsp Garam Masala
Instructions
- Heat oil in a wide pan. Once hot, add in mustard seeds.
- Once mustard seeds are done popping, add in asafoetida.
- Immediately add in sliced onions along with 1 tsp of salt. Mix well.
- Cover and cook on medium heat until onions are completely translucent, but not brown. Stir few times during this step.
- Once onions are translucent, add in minced garlic and ginger chili paste. Mix well.
- Add in sliced Ivy Gourd. Mix well. Cover and cook on medium heat until Ivy Gourd breaks on pressing between fingers, but not mushy. Stir few times during this step. Built up steam will turn into some water drops on the lid you use to over, add that water drops back to the stir fry every time you uncover. It will help to keep the stir fry moist and helps cooking process.
- This step can take a bit long as thick/ripe Ivy Gourd can take longer to cook versus thin and not so ripe. Cooked Ivy Gourd will change color from bright green to yellowish green and also will shrink in quantity.
- Once Ivy Gourd is cooked, add in red chili powder, turmeric powder, cumin coriander powder, garam masala and ¾ tsp of salt.
- Mix very well. Let it cook for 3-4 minutes, uncovered. Stir few times during this step.
- Once done, simply serve it with Plain Phulka Rotis. I personally like paring it with phulka, Surati Grama Masala Dal and plain rice to make a complete meal!