Most people do not use this vegetable in their kitchen as it is not very popular among ladies. But there are so many minerals and vitamins in ivy gourd. And diabetic people can take it as a salad with curd as it helps to reduce sugar levels. It is also very helpful to mouth ulcers. Here I am going to write about a chutney with ivy gourd, which is known as Kovaikkai in Tamil...
Sambar onions- a handful
Tamarind- small gooseberry size
Curry leaves- 10
Chopped coriander- 1 tbsp
Black gram-2 sp
Asafoetida powder- half sp
Gingelly oil- 2 tbsp
Heat a kadai and pour 1 tbsp of oil.
Toss in finely sliced ivy gourd and fry them finely on medium fire to golden brown.
Let them cool.
Again pour 2 tbsp of oil and add the black gram.
When they turn to golden brown add the sambar onions and the red chillies.
Fry them well and then add the tomatoes, asafoetida powder, curry leaves and the coriander leaves.
Cook until the tomatoes are mashed well.
When cooled grind them all coarsely with the tamarind and salt.
If needed, tempering with mustard seeds can be added.