Ingredients with Measurements:
- 1 pound of ivy gourd, washed and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tablespoon of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1 cup of coconut milk
- Salt to taste
- Fresh cilantro leaves for garnish
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, minced garlic, and grated ginger. Saute for 2-3 minutes until the onion is translucent.
4. Add the sliced ivy gourd, coriander powder, turmeric powder, and red chili powder. Mix well and saute for 5-7 minutes until the ivy gourd is tender.
5. Add the coconut milk and salt to taste. Mix well and let it simmer for 5-7 minutes until the curry thickens.
6. Garnish with fresh cilantro leaves and serve hot with rice or naan.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 190
- Fat: 15g
- Carbohydrates: 11g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Ivy gourd can be substituted with green beans or okra.
- Vegetable oil can be substituted with coconut oil or ghee.
- Coconut milk can be substituted with heavy cream or cashew cream.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Add diced tomatoes for a tangy flavor.
- Add a teaspoon of garam masala for a more complex flavor.
Tips and Tricks:
- Make sure to wash the ivy gourd thoroughly before slicing.
- Use fresh coconut milk for the best flavor.
- Adjust the amount of red chili powder to your liking.
Storage Instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the curry in a bowl with rice or naan on the side.
- Garnish with fresh cilantro leaves and a sprinkle of red chili powder.
Garnishes:
- Fresh cilantro leaves
- Red chili powder
Pairings:
- Rice
- Naan
- Roti
Suggested Side Dishes:
- Cucumber Raita
- Mango Chutney
- Papadum
Troubleshooting Advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to wash your hands and all utensils before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
- Ivy gourd is a tropical vegetable commonly used in Indian and Southeast Asian cuisine.
Flavor Profiles:
- This curry is creamy, slightly sweet, and mildly spicy.
Serving Suggestions:
- Serve the curry hot with rice or naan.
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Region: Indian