Pointed Ivy Gourd and Cashew Stir Fry Recipe

Pointed ivy gourd/kundru/tindora/dondakayi/kovakkai are all local names for this wonder vegetable.  This vegetable is highly recommended for diabetic patients prepared without coconut. We can avoid coconut in this recipe. Specially during summer we consume this vegetable often to prevent heat boils and cleanse our system. 

This cashew and ivy gourd recipe is a famous side dish prepared for marriage lunch and also served for lunch parties in karnataka. Its vegan and can be paired with roti or steam cooked rice.

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The skin of the ivy gourd is smooth with the blend of green and white colors. It consists of white flesh that is similar to the taste and appearance of a cucumber. If the vegetable is ripe it turns red in color and is bit sour. We can consume this vegetable raw with salt sprinkled on top or with ketchup.

Ingredients:
250 Ivy Gourd
2 Sprigs Curry Leaves
1/4 Cup Fresh Coconut
1/2 Cup or 150 Grams Cashews 
1 Large Onion
1 Tsp Cumin
1 Tsp Split Black Gram Dhal
1 Tsp Mustard
1/4 Tsp Asafoetida
2 Tbsp Coconut Oil 
Salt as per taste

Masala Paste:
4 Green Chilies
1/2 Tsp Cumin
1/2 Inch Ginger

Method:
Wash and chop the stem and tail end of the ivy gourd. Chop into halves or quarters and reserve.

Wash and finely chop onion. Wash and peel the outer husk of coconut chop into tiny pieces and reserve.

In a mixer jar add the coconut pulse twice and reserve. Using the same mixer jar add the ingredients for masala and grind to form a smooth paste.

Heat a wok on medium flame with 2 tbsp coconut oil. Add mustard seeds, split black gram dhal, and cumin, allow all the ingredients to fry and splutter well.

Add cashews and curry leaves fry till cashews turn light brown in color. Add curry leaves and asafoetida fry a bit.

Add onion and fry till onion turns transparent. Add the chopped ivy gourd and salt fry till all ingredients are well combined. 

Add the ground masala paste and fry till raw flavor reduces. Add 1/4 cup water cover and allow to cook on low flame. 

Once the ivy gourd has cooked it will be tender, place on high flame allow excess moisture to evaporate and add the coconut stir fry till oil separates on the sides.

Serve this side dish hot with roti, steam cook rice or eat as it is...Enjoy😉 It took me 20 minutes from start to finish to prepare this dish.