Ivy Gourd Tindori Stir-Fry

Complexity: 2/5

Ingredients

• 1 pound ivy gourd, trimmed and cut into 1/2-inch thick slices
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon salt
• 1/4 cup chopped cilantro leaves

Instructions

• Heat the vegetable oil in a large skillet or wok over medium heat. Add the cumin seeds and cook until they start to sizzle about 10 seconds.
• Add the ivy gourd and cook, stirring occasionally, until it is softened and tender, about 5 minutes.
• Add turmeric powder, red chilli powder, coriander powder, and garam masala powder. Stir to coat the ivy gourd evenly.
• Cook for another 1-2 minutes, or until the spices are fragrant.
• Season with salt to taste.
• Serve hot, garnished with cilantro leaves.

Tips

• For a spicier dish, add more red chilli powder.
• To make a vegan dish, use vegetable oil instead of ghee.
• If you don't have ivy gourd, you can substitute another type of gourd, such as zucchini or yellow squash.

Variations

• To add more flavour to the dish, you can add a pinch of hing (asafoetida) and/or a teaspoon of grated ginger and garlic.
• You can also add other vegetables to the stir-fry, such as onions, tomatoes, or potatoes.
• To make a curry, add a cup of coconut milk or yoghurt to the stir-fry and simmer until the sauce has thickened.

Serving Suggestions

• Ivy gourd tindori can be served as a main course or side dish. It is typically served with rice or roti (Indian flatbread). You can also serve it with a yoghurt dip or chutney.