Ivy gourd fry

Ivy gourd fry is an easy vegetable side dish which you can make within 20 minutes. Ivy gourd or tindora is a small green vegetable, which looks a little bit like cucumber. It has a nice crunchy texture and is very versatile. You can eat them raw as a snack or cook them. When the ivy gourd looks good in the Indian supermarket - we do make it a point to get some. Yogesh loves the vegetable and one of his favourite dishes has to be tendle talasani (ivy gourd cooked with chillies and garlic). However, this simple ivy gourd fry just uses a selection of spices to give a delicious flavour! Scoop with with chapatis or have with rice & dal! 

Ingredients 
Serves 4 
250g ivy gourd rinsed and cut lengthwise into quarters 
Salt to taste 
1/2 tbsp besan (gram or chickpea flour) 
Salt to taste 
Vegetable oil as required 
Water as required
Handful chopped coriander leaves 

You'll need these spices 
1/2 tsp turmeric 
1/2 tsp coriander powder 
1/2 tsp cumin powder 
1/2 tsp amchoor (dry mango powder) 
1/2 tsp chilli powder 
1/4 tsp garam masala

Method 

• Take a sturdy pan or kadai and heat a few tbsp of vegetable oil.
  
  
• When the oil is hot, add the chopped ivy gourd. Saute the ivy gourd until to starts to develop a golden brown colour (around 5 minutes).
  
  
• At this point, add the besan and all the spice powders. Also add salt to taste. The besan will help absorb any excess water.
  
  
• Keep sauteing the ivy gourd on a low-medium heat until soft and cooked through (around 5-10 minutes). 
  
  
• When the ivy gourd is completely cooked, stir in the coriander leaves. 
  
  
• Serve this simple ivy gourd fry with dal & rice, or scoop up with chapatis!