Ivy Gourd, a dry Curry

This is a unique tropical vegetable found in countries such as Thailand and India.

Pointer 1: Every part of the plant is useful. Small gourds are used as a vegetable. Leaves are used for medicinal pruposes. This is generally available in Asian markets.

Ingredients:

• 1 pound of gourd cut lengthwise into slim pieces
• 1 to 2 red chillies
• 1 Tbsp. Canola oil to Sauté
• 1 tsp. turmeric powder^
• 1 tsp. mustard seeds^
• 2 tsps. urad dhal^
• 1 to 2 tsps. of red chillie powder^
• Powdered asafoetida^ (optional)
• Salt to taste
• 1 Tbsp. fresh curry leaves
  
  

Method:
Using a wok^ is best for preparing this dish. Add a tsp. of oil to the warm wok. Drop mustard seeds. Let it crackle, then add the red chillies and urad dhal. Toast both, when it turns light brown add the cut vegetables. Add turmeric powder, chillie powder and asafoetida. Sauté for about 10 minutes turning continuously. Add the rest of the oil and salt. Continue sautéing until the vegetables are cooked. You may continue roasting so they are slightly crunchy or remove from stove after the vegetables are cooked. Drop a few fresh curry leaves on top. Stir once and serve.

Read health benefits.

^ Please contact me for any of these ingredients or utensils.