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Ivy gourd (also known as Thondekayi in Kannada) is a commonly used vegetable in South India. Ivy gourd tawa fry is an extremely humble and simple dish dedicated to everyone who loves the original taste of a vegetable with minimum masala. Please make sure to use tender ivy gourd.
Recipe courtesy - My friend Nalini Kamath.
Ivy gourd - 100 grams
Red chili powder - 1 pinch
Garam masala powder - 1 pinch
Oil - 3 to 4 spoons
Salt to taste
Method
Wash and remove both the edges of Ivy gourd. Crush it slightly (you can use a kitchen masher stone to crush it, please refer to the photo below). In a cup mix red chilly powder, garam masala powder, salt and sprinkle over the crushed ivy gourd.
Mix well and keep it aside for about 5 minutes.
Heat a thick bottomed tawa. Apply oil all over the surface. Keep the crushed and masala added ivy gourd on the tawa. Close the lid and cook in low flame for about 15 to 20 minutes (tender ivy gourd get cooked in lesser time).
Open the lid and put the ivy gourd upside down so that other side also gets cooked. Apply little oil all over and close the lid and cook for about 5 minutes in low flame.
Yummy crunchy Ivy Gourd Tawa fry is ready to serve.
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