Thondekayi (Tindora) Gojju - Ivy Gourd Curry

First of all, Happy Rama Navami to all. My day has just started, so I am yet to prepare anything for this festival today. It won't be much though - will make panaka (juice usually lemonade), kosambri (a salad which usually has either soaked moong dal or chana dal or both), majjige (buttermilk), huli avalakki (tamarind based poha recipe) and sajjige (cream of wheat pudding).

Coming to our recipe, I loved Ivy Gourd ever since I remember.  My mother cooks this on some days and its her recipe and is best eaten with rice or chapati. It can also be used to make sambar, stir fry or yogurt stew. This along with ladies finger were staple veggies for me. The whole plant has great benefits. Some are

1. Fruits of Ivy gourd are used to treat leprosy, fever, jaundice, asthma and bronchitis.
2. Fruits are used to remedy skin allergies.
3. Roots are used to treat arthritis, especially joint pains.
4. Paste of leaves are used to clam itchy skin.
5. The plant extracts are being used to treat diabetes.
6. They are antioxidants and immune system modulators
7. Fruits are natural laxatives - helps in motion regulation.
8. It has positive effects on eyes, heart, liver and kidneys.
9. The tonic of ivy gourd helps in detoxification and cleansing of blood.
10. It is anti-bacterial, anti-ulcer and a pain killer.

While cooking, be sure to use young ivy gourd, mature ones are not used. Mature ivy gourd usually have red color and are not crisp like the young ones. They form great summer salads and can be eaten raw. They are known as baby watermelon or gentleman's toes! They are available 6 months in a year and can be grown in your garden with less effort.

Serves: 4

Preparation Time: 30 mins

Ingredients:

• 1 pound or 1/2 Kg Ivy Gourd cut length wise to four parts
• 1/2 tsp tamarind paste
• 1 tbsp oil
• 1 tsp mustard seeds
• A pinch of hing (asafetida)
• salt as needed

Ingredients to grind:

• 2-3 tbsp coconut shredded
• 1/4th of onion
• 3-4 dry red chilies ( 1 used the one which is not so spicy called byadagi) roasted in little oil
• 1 tsp of urad dal (black gram) dry roasted
• 1 tsp of chana dal (split bengal gram) dry roasted
• 1 tsp coriander seeds roasted in little oil
• 1 tsp cumin seeds roasted in little oil
• 1/4 tsp fenugreek roasted in little oil

Method:

• Grind all the ingredients in to grind section with water to make it a course paste.
• In a pan, heat oil, once hot add mustard seeds.
• Once they crackle add hing and Ivy gourd.
• Add salt, tamarind paste and water to this and cover and cook for 12-15 mins on medium flame.
• Add the ground mixture to this and cook until the rawness of the masala goes and it combines with the vegetable.
• Check for salt and add more if needed, then switch off the stove.