Ivy gourd also known as Tindora, dondakaya and kovakkai in many regional languages, is a seasonal vegetable and recipes made using that are easily customisable. You can make a dry sabzi, poriyal or even fry it. The possibilities are many. Today, I'll be sharing a step-by-step picture instructions for Ivy gourd poriyal. It's an easy recipe made using ivy gourd with onions, tomatoes and few spices. Such poriyal recipes are a great accompaniment to rasam rice and even roti dal. It is a simple and homely recipe which can be packed for tiffin with rotis or even as a side for dal chawal. do try this recipe and make sure to share it on Instagram with #5starkitchen. Hope you'll like this recipe.
INGREDIENTS:
- Ivy gourd- 300 gms (washed, cleaned and cut into small pieces)
- Onions- 1/2 cup (finely chopped)
- Oil- 2 tbsp
- Mustard seeds- 1 tsp
- Curry leaves- 1 sprig
- Salt- to taste
- tomatoes- 2 nos (finely chopped)
- Red chilli powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Coriander leaves- 2 tbsp (chopped)
PROCEDURE:
- Boil chopped ivy gourd in the pressure cooker for 1 whistle.
- Heat oil in a kadhai, add mustard seeds and curry leaves and let it splutter.
- Now add chopped onions and some salt and let it cook on high flame till translucent.
- Now add chopped tomatoes, turmeric powder, red chilli powder and cook till the tomatoes turn mushy.
- Add some water to it and mix well, let it cook till the raw smell of the tomatoes goes away.
- Now add the boiled ivy gourd to it and mix gently.
- Make sure that you don't mix it too much, as the ivy gourd is cooked already and may break.
- Simmer the flame and let it absorb the masala, add coriander leaves and let it simmer for another 5 mins.
- Dondakaya poriyal/ Ivy gourd poriyal is ready. Serve hot with rotis.
