Monday, February 25, 2013

Ivy Gourd in Tamarind Sauce


Ivy Gourd/Gherkins - 15
Tamarind Extract - 4 tbsps
Jaggery, powdered - 4 tbsps
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt to taste

For Seasoning:

Garlic, chopped - 2 tbsps
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 8
Dry Red Chilli - 1
Oil - 3 tbsps


  1. Mix tamarind extract, red chilli powder, turmeric powder salt and powdered jaggery in a bowl. Keep aside.
  2. Wash ivy gourds and wipe them with a clean cloth.
  3. Now place a ivy gourd on a chopping board or any other flat surface.
  4. Crush it with a tong or pound it using a pounding stone till it breaks open slightly. Repeat it for all the remaining ivy gourds.
  5. Add the tamarind mixture to the crushed ivy gourds. Marinate for 20-30 minutes.
  6. Pressure cook the marinated ivy gourds until they turn soft but still hold shape.
  7. Heat oil in a pan, add chopped garlic. Saute until it turns slightly brown.
  8. Add black gram, mustard seeds, dry red chilli pieces and curry leaves.
  9. When mustard seeds start spluttering, add cooked ivy gourds.
  10. Cook until it thickens little bit. Turn off the heat.
  11. Serve hot with rice.


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