Sometimes the simplest of the recipes are the ones that become your favorite. It’s easy to make and they are high on taste.
One such recipe is my mom’s method of cooking the Ivy gourd or Thondekayi (Kannada) or Tindora(Hindi).
Apart from their refreshing taste, the Ivy Gourd is an excellent source of nutrients, vitamins, and minerals. These veggies are rich in Iron, high in vitamins and fiber.
Adding this to your diet will help maintain a healthy metabolism, it reduces fatigue and also keeps your digestive tract healthy.
You can use this veggie in a stir fry or sambar or any rice items too.
Here is the recipe for a simple stir fry with Thondekayi (Ivy Gourd) and cashews 🙂
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 3-4 people
Thondekayi / Tindora / Ivy gourd – about 1 kg
Green chillies – 2 to 3
Curry Leaves – few
Cashews – 1/2 cup or more
Shredded Coconut – 1/2 cup
Salt – as per taste
Water – 1/2 cup
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Asafoetida – 1/2 tsp
Turn on the Instant Pot pressure cooker in ‘SAUTÉ’ mode.
Heat oil and add the ingredients mentioned under the ‘for tempering’ section.
Once the mustard seeds splutter and the urad dal changes color. Add the slit green chillies and chopped curry leaves.
Next, add the lengthwise slit / chopped ivy gourd (thondekayi). Mix well.
Now, add the shredded coconut and salt. Mix well.
Lastly, add 1/2 cup of water. Mix well.
Turn off the sauté mode. Close the lid of the instant pot, make sure the vent is in sealing position.
Now select ‘MANUAL’ mode and cook on ‘HIGH PRESSURE’ for 2 minutes and do a Natural Pressure Release (NPR).
Once done, garnish with coriander leaves.
Serve hot with rotis or with rice and rasam.