Recipe for February 2009
Ivy Gourd in Thick Gravy (4 serves)
(Source: AVRDC 2009 Calendar)
Ivy gourd (Coccinia indica) is a unique tropical plant that is a member of the family of Cucurbitaceae. It grows well in India and Thailand as well as in tropical areas such as Hawaii.
Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves, but the primary use of ivy gourd is culinary, and it is considered a vegetable.
Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber.
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Ingredients
- ¼ cup coconut, grated
- 1 tablespoon poppy seeds, soaked in warm water for 15 minutes
- 3 tablespoons vegetable oil
- ½ teaspoon fennel seeds
- 1 sprig curry leaves
- 10-15 green chillies, finely chopped
- 2 medium onions, chopped
- 2 teaspoons garlic-ginger paste
- 2 medium tomatoes, chopped
- 3 teaspoons coriander seeds, toasted and ground to a powder
- ½ teaspoon fennel powder
- 2 cups ivy gourd, cut in half lengthwise
Method
- Grind coconut with poppy seeds; set aside
- Heat oil in pan
- When hot, add fennel seeds and fry until they brown and splutter a bit. Add the curry leaves and green chillies
- Add onions and fry until golden brown
- Add garlic-ginger paste and fry until the raw smell disappears
- Add tomatoes, turmeric, coriander and fennel poweders and fry until the tomatoes soften a bit
- Add the ivy gourd, salt and enough water to cook until the gourd is mostly cooked, but still a little crunchy
- When the gourd is tender, add the coconut-poppy seed paste. Let it barely simmer (just a few bubbles on the surface) for a few minutes, then serve
Next recipe in March 2009.
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