The festivities have come to an end and we are back to having simple lunch and dinner.This week I am sharing a delicious and rich Ivy gourd recipe.My son was back home after two weeks and I had to treat him with a rich and royal curry with Ajwain rotis. Shahi Tendli Masala is a lip smacking curry which will leave you craving for more.
Ivy Gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity. This is mostly used in Indian Cuisine , Indonesian Cuisine and Thai Cuisine.
A few years back when we had move to Vizag, I remember someone telling my mom that Ivy Gourds should not be eaten as the child will become dull as it affects the brain. I wonder why people spread such false rumors without any scientific proof. Well that did not stop me from eating Ivy Gourd. It is one of my favorite vegetable.
This week’s 220th #Foodiemonday #Bloghop theme is #GourdsAre Beautiful was suggested by our co -blogger Sujata who blogs at
https://batterupwithsujata.com/ . She is an amazing baker and has shared many healthy bakes on her blog. Do check her blog for amazing recipes.I have bookmarked her Sondesh and Rasagulla recipes.
Recipe for Shahi Tendli Masala:
- 3 Red Onions
- 4 Tomatoes
- 10 Dry Red Chilli
- 300 Gms Chopped Tendli / Ivy Gourd
- 2 Tsp Poppy Seeds
- 1/2 Cup Cashews
- 1 Tsp Mustard Seeds
- 1 Tsp Jeera
- 1/2 Tsp Coriander Powder
- 1/2 Tsp Sabzi Masala
- 1 Tsp Kasmiri Chilli Powder
- 1/4 Tsp Turmeric
- 2 Bay Leaves
- 3 Cloves
- 1 Tbsp Coconut Cream
- 2 Tsp Oil
- Salt to Taste
- 1 Cinnamon Stick
- 1 Tsp Kasoori Methi
Roughly chop the onions. Boil 3 Cups of water and add the chopped onions and dry red chillies. Allow it to simmer for 7-8 Minutes. Remove the Onions and transfer them on to a plate. Allow it to cool. In the same water add whole tomatoes and allow it to boil for 7-8 minutes along with the red chillies. Tranfer the tomatoes (after you peel the skin) and red chillies to a plate and let it cool.
Grind blanched Onions , tomatoes, red chillies , cashews and Poppy seeds to a fine paste. Keep it aside.
Heat a wide bottom pan. Add oil. Once the oil is hot add Chopped Ivy Gourd and roast on medium flame until they are slightly brown and crisp. Once it is roasted transfer it to a plate. Add remaining oil in the same pan. Add cloves,cinnamon, jeera ,bay leaves and mustard seeds. Once the mustard seeds splutter add the roasted ivy gourd and mix well. Add the ground onion tomato paste. Add the water used for blanching tomatoes and onions. After it starts to boil, add turmeric, chilli powder, salt ,sabzi masala and coriander powder. Let it simmer for 7-8 Minutes. Lastly add coconut cream .Garnish with Kasuri methi and serve
Serve hot with Rotis ,Phulkas or steaming hot Rice.
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