Ivy Gourd Stir Fry

Ivy gourd is rarely available here in Holland. So I get overjoyed when I see it at an Indian or South Asian store. It's a peculiar vegetable to look at and not everyone enjoys its taste but I love it. I believe that any vegetable when handled right, tastes delicious.This particular vegetable is healthy and versatile and I make 3 -4 delicious dishes with it. Let me start with an easy Vegan recipe here.

Ingredients 

500 grams ivy gourd (wash them well and then allow them to drain. Once dry, cut off sections from both sides and discard. Chop up the remaining vegetable into roundels)
1 onion chopped
1/4 teaspoon asafoetida powder (helps in digestion)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Water
1/4 teaspoon jaggery grated
1/2 teaspoon desiccated coconut
1 teaspoon oil ( I use sunflower for this but you can use olive oil too)

Method
In a vessel, add the oil.

On low heat, allow the oil to heat up

Add the asafoetida powder and the onion.

Stir fry well, till the onion turns brown

Add the chopped ivy gourd, turmeric, jaggery and red chili powder.

Add 1/2 cup water, salt and mix well.

Cover and allow to cook. It takes about 22 to 28 minutes to cook on slow.

Take off the cover and allow the water to evaporate (if remaining).

Stir fry for a minute. Add the desiccated coconut and mix.

Take off the heat and allow to rest for 5 minutes before serving.

I serve this with this carrot salad and a special kind of daal called Toey. I will write down the recipe for Toey later this week, so stay connected!