Ivy Gourd Roast
Ivy gourd is also known by Coccinia, Tindola, kovai etc., It has lots of nutrient value, rich in vitamins, minerals, fiber, calcium and iron. Ivy gourd has been used in ayurveda medicines for centuries. It has been researched and proved to be beneficial against type II Diabetes. Helps in maintaining healthy metabolism, treats fatigue, protect nervous system, controls obesity, improves bowel movement, has anti-ulcer properties and the list goes on. Its said Ivy gourd is used as medicine for asthma, bronchitis and jaundice.Ivy gourd can also be added to sambar. Another plant that can be grown in your garden easily.
Ingredients
- 1.5 Cup Ivy Gourd
- 1 Onion
- 1 tsp Cumin seeds
- ¼ tsp Turmeric powder
- ½ tbsp All purpose Chilli Powder (Kuzhambu milagai powder)
- Curry Leaves
- Salt
Instructions
- Wash Ivy Gourd/Coccinia by immersing in water and washing thoroughly.
- Cut into small circular pieces. Also chop onion and keep aside.
- In a pan, add oil, cumin seeds and curry leaves. You can also add urad dal.
- Add onion and saute for about 2-3 min. Ivy gourd and onion can cook together since ivy gourd takes more time to get it done. so you can add it immediately after sauteing onion.
- Add Ivy gourd and saute it. Cover and cook it till its half done. Make sure to open and saute in between.
- When Ivy gourd is half done, add ¼tsp turmeric powder and salt. Continue sauteing it.
- When its ¾ done, add all purpose chilli powder and saute. We are adding chilli powder at this stage to prevent it from getting burnt or sticking in the bottom which would be otherwise.
- Continue sauteing till it becomes roast enough. Add oil if required.
