Amid the many virtues that this wonder veggie holds, the most attractive would be how it regulates blood sugar levels. It is even called baby watermelon, and that says a lot about this tropical vine—rich in water content, it makes for great side dishes during the month of Karkidakam.
Ingredients
250gm ivy gourd sliced thin and long
4 green chillies split lengthwise
150gm shallots sliced thin
Half of one coconut, grated
1 tsp jeera
3 garlic cloves
½ tsp turmeric powder
2 pieces Malabar tamarind soaked in water or half of 1 mango sliced thin
1 tbsp coconut oil
Salt, as required
Preparation
Grind together coconut, jeera, garlic and turmeric powder to make a coarse paste
Cook the ivy gourd with this ground paste, chillies, tamarind water, salt and coconut oil
Sprinkle a little water and simmer
Do not overcook the gourd until it turns mushy
