Ingredients with Measurements:
- 1 lb. Ivy Gourd, washed and sliced
- 1 Onion, sliced
- 2 Garlic cloves, minced
- 1 tsp. Ginger, grated
- 2 Green Chilies, sliced
- 1 tsp. Cumin Seeds
- 1 tsp. Mustard Seeds
- 1 tsp. Turmeric Powder
- 1 tsp. Coriander Powder
- 1 tsp. Cumin Powder
- Salt, to taste
- 2 tbsp. Oil
- Fresh Coriander Leaves, chopped (for garnish)
Special Equipment Needed:
- Large Skillet or Wok
Step-by-Step Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add cumin seeds and mustard seeds, and let them sizzle for a few seconds.
3. Add sliced onions, minced garlic, grated ginger, and sliced green chilies. Stir-fry for 2-3 minutes or until onions turn translucent.
4. Add sliced ivy gourd, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
5. Cover the skillet with a lid and let it cook for 10-12 minutes, stirring occasionally.
6. Remove the lid and stir-fry for another 2-3 minutes or until the ivy gourd is cooked through and slightly browned.
7. Garnish with fresh coriander leaves and serve hot.
- Time:
Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
Temperature:
- Medium-High Heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 85 kcal
- Fat: 6 g
- Carbohydrates: 7 g
- Protein: 2 g
- Fiber: 3 g
Substitutions for ingredients:
- Ivy Gourd: You can substitute ivy gourd with any other vegetable of your choice, such as green beans, bell peppers, or zucchini.
- Green Chilies: You can adjust the amount of green chilies according to your taste preference.
Variations:
- Add diced tomatoes or tomato paste for a tangy flavor.
- Add cooked chickpeas or tofu for extra protein.
- Add grated coconut or coconut milk for a creamy texture.
Tips and Tricks:
- Make sure to wash and slice the ivy gourd before cooking.
- Stir-fry the vegetables on medium-high heat to prevent them from getting mushy.
- You can add a splash of water if the vegetables are sticking to the skillet.
Storage Instructions:
- Store the leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stir-fry in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the stir-fry in a bowl or on a plate.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh Coriander Leaves
Pairings:
- Serve with steamed rice or quinoa.
Suggested Side Dishes:
- Cucumber Raita
- Naan Bread
- Roasted Vegetables
Troubleshooting Advice:
- If the ivy gourd is not cooked through, cover the skillet with a lid and let it cook for a few more minutes.
Food Safety Advice:
- Make sure to wash the ivy gourd thoroughly before cooking.
- Store the leftover stir-fry in the refrigerator and consume within 3 days.
Food History:
- Ivy gourd is a tropical vegetable that is commonly used in Indian and Southeast Asian cuisine.
Flavor Profiles:
- Ivy gourd has a slightly bitter and tangy flavor, which is balanced by the spices in this stir-fry.
Serving Suggestions:
- Serve the stir-fry as a main dish or as a side dish.
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Region: Indian