This is very simple side dish, which can be made in an instant and very good for taste buds :) Spicier the better :) The recipe I am sharing with you is how my Mom made it. I found few variations though :)
Ingredients :
10 Tendli (ivy gourd)
3 green chilies (this depends on heat of the chilies and how spicy you prefer)
4-5 Curry leaves
½ teaspoon Mustard seeds
Salt to taste
2 teaspoons oil
(optional) A pinch of asafetida or 1/2 teaspoon of cumin powder. If you are using asafetida do not use cumin powder and vice versa.
Method :
Crush (but do not mash) the ivy gourd to flat. Add salt and mix well. Slit chilies.
Heat oil in a thick-bottomed non-stick pan, add mustard seeds and asafetida (optional). When the mustard seeds splatter, add crushed ivy gourd, curry leaves and slit chilies. Fry these until done. When ivy gourd is almost done add roasted cummin powder (optional) and stir well. Turn off the heat and keep the sauce pan covered with lid for few mins. Usually the ivy gourd gets a bit burnt ouside, but this gives a smokey delicious taste.
Tips : Since we are frying ivy gourd with green chilies, it kind of gets the heat in the kitchen air. To reduce the frying time, I try to cook the crushed ivy gourd with salt in microwave for 2 mins before frying them.
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