Ingredients with Measurements:
- 1 pound of ivy gourds, washed and sliced
- 1 cup of unsalted peanuts
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 tablespoon of vegetable oil
- Salt to taste
- 2 cups of water
- Fresh cilantro for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind the peanuts until they turn into a fine powder. Set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion turns translucent.
4. Add the sliced ivy gourds and stir well. Cook for 5-7 minutes until the ivy gourds are slightly tender.
5. Add the coriander powder, turmeric powder, and red chili powder. Stir well and cook for 1-2 minutes.
6. Add the ground peanuts and stir well. Cook for 2-3 minutes until the peanuts are well incorporated.
7. Add 2 cups of water and salt to taste. Stir well and bring the curry to a boil.
8. Reduce the heat to low and let the curry simmer for 15-20 minutes until the ivy gourds are fully cooked and the curry has thickened.
9. Garnish with fresh cilantro and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 20g
Dietary fiber: 7g
Sugar: 5g
Protein: 10g
Substitutions for ingredients:
- Ivy gourds can be substituted with any other type of gourd or squash.
- Peanuts can be substituted with cashews or almonds.
- Vegetable oil can be substituted with any other type of cooking oil.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add coconut milk for a creamier texture.
- Add diced potatoes for a heartier curry.
Tips and tricks:
- Make sure to wash and slice the ivy gourds evenly for even cooking.
- Use unsalted peanuts to control the salt content of the curry.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan.
Garnishes:
- Fresh cilantro
Pairings:
- Rice or naan
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it simmer for longer to thicken.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
- Ivy gourd is a tropical vegetable commonly used in Indian and Southeast Asian cuisine.
Flavor profiles:
- Savory, nutty, and slightly spicy.
Serving suggestions:
- Serve the curry hot with rice or naan for a satisfying meal.
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Region: Indian