This amazing vegetable AKA Ivy Gourd, Gherkins, Tindora, Tondli…to name a few, makes for an amazing stir fry. An excellent side to rice and dal, I have been known to have it with chapati/paratha as well!
Super rich in protein and fiber, this vegetable is definitely a healthy addition to our diets.
This is a very basic stir fry version. You can fancy it up in several ways but will leave those for another post.
Turmeric powder: 1/4 tsp
Salt and chili powder: to taste
Mustard seeds/ 1/2 tsp
Cumin seeds: 1/2 tsp
Crushed garlic: 2
Dry red chilis: 2
Curry leaves: 1 stalk
Wash and top & tip the Gherkins.
Slice them into thin roundels or you can slice them vertically into quarters. Works either way. Discard any that have started to turn pink inside. It only means they have started to ripen and should not be used.
In a pan, heat about a tbsp of oil.
Add the tadka/tempering of mustard seeds. After spluttering, add cumin seeds, crushed garlic, dry red chilies and kadi patta/curry leaves.
Do not let it burn.
Add the sliced Gherkins, along with turmeric, salt and chili powder.
Toss well and on medium to high flame, sauté for around 4-5 minutes.
Lower heat and continue stirring till the vegetable is cooked. Soft but still crunchy.
Serve as a side with rice and dal.