<p>Ivy gourd is also known as baby watermelon. It is used in a variety of ways that take <br />advantage of its versatility and subtle flavour, which go well with healthy spices. It is rich in beta-carotene, proteins and Vitamins A and C. A study shows that it is among the highest sources of potassium, phosphorous, zinc, magnesium and selenium. If you’ve never experimented with this gourd before, here are some ideas:<br /><br />Ivy gourd and channa dry subji<br /><br />Ingredients: ¼ kg ivy gourd (nip the ends and slit them into small pieces), 1 cup soaked channa, 1 onion (chopped), curry leaves, fresh grated coconuts, coriander leaves, jaggery, ½ tbsp subji masala,1 tbsp red chilli powder, ¼ tbsp turmeric powder, mustard seeds, cumin seeds, 2 tbsp oil, salt to taste.<br /><br />Method: Pressure cook ivy gourd and channa for one whistle in the cooker. Heat oil in kadai; add mustard seeds and cumin seeds. After they crackle, add curry leaves and onion and sauté them. Now, add dry masalas, cooked vegetable and salt. Mix well and cook till water is dried. Add jaggery, grated coconut and garnish with coriander leaves. Serve with phulkas, chapatis or puri. (This recipe can also be prepared with cashewnuts instead of channa.)<br /><br />Ivy gourd pulao<br /><br />Ingredients: 2 cups basmati rice (Cook such that each grain is separated), 1 large onion <br />(finely chopped), 2 tbsp oil, ½ tbsp ghee, 1 tbsp ginger garlic paste, garam masala whole (4 cloves, 1 cinnamon, 1 cardamom, 1 star anise, 1 bay leaf), 1 tbsp coriander powder, ¼ tbsp cumin powder, 1 tbsp red chilli powder, ¼ tbsp turmeric powder, ¼ kg ivy gourd (nip the ends and slit each length-wise into long pieces), salt to taste, 1 tsbp lemon juice, finely chopped coriander leaves, 7-8 mint leaves, 2 green chilies.<br /><br />Method: Heat oil and ghee in a cooking vessel, add the halved ivy gourd and sauté on medium flame till well-roasted and keep aside in a plate. In same vessel, add ½ tbsp oil. Add whole spices and bay leaf, chopped onion, ginger garlic paste, crushed coriander leaves, mint leaves and green chilies sauté them well after adding each ingredients. Add coriander powder, cumin powder, turmeric powder and red chilli powder; mix them well. Now add roasted ivy gourd, cooked rice, salt and mix. Place lid and cook for 2-3 minutes on low flame. <br /><br />Turn off heat add lemon juice; mix well. Garnish with coriander leaves. Serve with raita or any curry of your choice.<br /><br />Ivy gourd pachadi<br /><br />Ingredients: 5-6 ivy gourds, ½ cup fresh grated coconut, 1 cup curd, 2 tbsp oil, 1 or 2 red chillies, 1 tbsp urad dal, ¼ tbsp mustard seeds, ¼ tbsp cumin seeds, salt and a pinch of asafoetida. <br /><br />Method: Heat 1 tbsp of oil in a kadai. Add sliced ivy gourd and sauté them till well-roasted and allow it to cool. Grind grated coconut with salt and little water. Add grinded masala and curd to the roasted ivy gourd. Blend well. In the heated oil, add urad dal and mustard seeds. After they splutter, add cumin seeds, pieces of red chilli and asafoetida. Pour the tadka over the mixture. Serve with rice.<br /><br /><br /></p>
<p>Ivy gourd is also known as baby watermelon. It is used in a variety of ways that take <br />advantage of its versatility and subtle flavour, which go well with healthy spices. It is rich in beta-carotene, proteins and Vitamins A and C. A study shows that it is among the highest sources of potassium, phosphorous, zinc, magnesium and selenium. If you’ve never experimented with this gourd before, here are some ideas:<br /><br />Ivy gourd and channa dry subji<br /><br />Ingredients: ¼ kg ivy gourd (nip the ends and slit them into small pieces), 1 cup soaked channa, 1 onion (chopped), curry leaves, fresh grated coconuts, coriander leaves, jaggery, ½ tbsp subji masala,1 tbsp red chilli powder, ¼ tbsp turmeric powder, mustard seeds, cumin seeds, 2 tbsp oil, salt to taste.<br /><br />Method: Pressure cook ivy gourd and channa for one whistle in the cooker. Heat oil in kadai; add mustard seeds and cumin seeds. After they crackle, add curry leaves and onion and sauté them. Now, add dry masalas, cooked vegetable and salt. Mix well and cook till water is dried. Add jaggery, grated coconut and garnish with coriander leaves. Serve with phulkas, chapatis or puri. (This recipe can also be prepared with cashewnuts instead of channa.)<br /><br />Ivy gourd pulao<br /><br />Ingredients: 2 cups basmati rice (Cook such that each grain is separated), 1 large onion <br />(finely chopped), 2 tbsp oil, ½ tbsp ghee, 1 tbsp ginger garlic paste, garam masala whole (4 cloves, 1 cinnamon, 1 cardamom, 1 star anise, 1 bay leaf), 1 tbsp coriander powder, ¼ tbsp cumin powder, 1 tbsp red chilli powder, ¼ tbsp turmeric powder, ¼ kg ivy gourd (nip the ends and slit each length-wise into long pieces), salt to taste, 1 tsbp lemon juice, finely chopped coriander leaves, 7-8 mint leaves, 2 green chilies.<br /><br />Method: Heat oil and ghee in a cooking vessel, add the halved ivy gourd and sauté on medium flame till well-roasted and keep aside in a plate. In same vessel, add ½ tbsp oil. Add whole spices and bay leaf, chopped onion, ginger garlic paste, crushed coriander leaves, mint leaves and green chilies sauté them well after adding each ingredients. Add coriander powder, cumin powder, turmeric powder and red chilli powder; mix them well. Now add roasted ivy gourd, cooked rice, salt and mix. Place lid and cook for 2-3 minutes on low flame. <br /><br />Turn off heat add lemon juice; mix well. Garnish with coriander leaves. Serve with raita or any curry of your choice.<br /><br />Ivy gourd pachadi<br /><br />Ingredients: 5-6 ivy gourds, ½ cup fresh grated coconut, 1 cup curd, 2 tbsp oil, 1 or 2 red chillies, 1 tbsp urad dal, ¼ tbsp mustard seeds, ¼ tbsp cumin seeds, salt and a pinch of asafoetida. <br /><br />Method: Heat 1 tbsp of oil in a kadai. Add sliced ivy gourd and sauté them till well-roasted and allow it to cool. Grind grated coconut with salt and little water. Add grinded masala and curd to the roasted ivy gourd. Blend well. In the heated oil, add urad dal and mustard seeds. After they splutter, add cumin seeds, pieces of red chilli and asafoetida. Pour the tadka over the mixture. Serve with rice.<br /><br /><br /></p>
