Ripe Ivy Gourd Kuzhambu

Ripe Ivy Gourd Kuzhambu

Tindora fry is one of the tastiest Andhra recipes. I regularly prepare this at home. It so happened once that we purchased more of Tindora than what is required. Even after preparing the fry a large amount of Tindora was left ignored in the refrigerator. I totally forgot about it until one I spotted it one day. By that time most of it was ripened. I was not willing to throw them away. Searched for some recipes and found this once. Made some changes to the original one and came, up with this Ripe Ivy Gourd Kuzhambu Recipe

Ingredients:

  • Ripe Tindora : 200 gms
  • Onion : 1 Medium Sized
  • Green Chillies : 4-5
  • Tamarind Pulp : 2tsp
  • Jaggery : As per Taste
  • Tempering Seeds : 1 spoon
  • Turmeric Powder :  A pinch
  • Asafoetida : A pinch
  • Curry Leaves : A few
  • Salt : As per taste
  • Oil : 1 teaspoon

Method:

  • Roughly chop the Ivy gourd into chunks and boil/pressure cook them until soft
  • Coarsely mash the ivy gourd chunks into pieces along with the water used for boiling. Drain excess water
  • To this add the tamarind pulp, jiggery mix well and keep it aside
  • Heat oil in a skillet and add the tempering seeds and allow them to splutter
  • Now add curry leaves, turmeric powder and asafoetida
  • Add green chillies, the ivy gourd mixture
  • Add 2 tbsps. of water if required and bring it to a boil. This is to remove the raw smell of the tamarind pulp. You can avoid this step if you are ok with raw pulp taste. I like it this way 🙂
  • Switch off the stove, add chopped onions and mix well.
  • Serve with Hot Rice and Rotis and enjoy 🙂
Tindora-Ivy Guard Gojju
Tindora-Ivy Guard Gojju

 

Ripe Ivy Gourd Kuzhambu
Recipe Type: Sides
Cuisine: Indian
Author: Krish
Prep time:
Cook time:
Total time:
Serves: 4
Ripe Ivy Gourd Kuzhambu is made out of Ripe Ivy Gourds that turn Reddis
Ingredients
  • • Ripe Tindora : 200 gms
  • • Onion : 1 Medium Sized
  • • Green Chillies : 4-5
  • • Tamarind Pulp : 2tsp
  • • Jaggery : As per Taste
  • • Tempering Seeds : 1 spoon
  • • Turmeric Powder : A pinch
  • • Asafoetida : A pinch
  • • Curry Leaves : A few
  • • Salt : As per taste
  • • Oil : 1 teaspoon
Instructions
  1. • Roughly chop the Ivy gourd into chunks and boil/pressure cook them until soft
  2. • Coarsely mash the ivy gourd chunks into pieces along with the water used for boiling. Drain excess water
  3. • To this add the tamarind pulp, jiggery mix well and keep it aside
  4. • Heat oil in a skillet and add the tempering seeds and allow them to splutter
  5. • Now add curry leaves, turmeric powder and asafoetida
  6. • Add green chillies, the ivy gourd mixture
  7. • Add 2 tbsps. of water if required and bring it to a boil. This is to remove the raw smell of the tamarind pulp. You can avoid this step if you are ok with raw pulp taste. I like it this way 
  8. • Switch off the stove, add chopped onions and mix well.
  9. • Serve with Hot Rice and Rotis and enjoy 
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