Ivy Gourd Recipe – Authentic Indian Stir-Fry with Coconut

Last Updated on 4 months by Neha Deshmukh

Ivy Gourd Recipe – Authentic Indian Stir-Fry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Ivy Gourd Stir-Fry. Growing up, my nani (grandmother) used to make this regularly, and the aroma always filled the house with such warmth. It’s a dish that instantly transports me back to my childhood, and I’m so excited to share it with you. It’s surprisingly easy to make, and the slightly crunchy, subtly sweet ivy gourd is just divine!

Why You’ll Love This Recipe

This Ivy Gourd recipe (also known as Kundru in Hindi) is a fantastic way to enjoy a unique vegetable. It’s quick, easy, and packed with flavor. Plus, it’s a healthy and delicious addition to any meal. You’ll love how the simple spices enhance the natural taste of the ivy gourd, and the coconut adds a lovely touch of sweetness and texture. It’s a comforting dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this delicious Ivy Gourd Stir-Fry:

• 250 grams ivy gourd (kundru)
• 2 tablespoons oil
• 1 sprig curry leaves
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• Pinch of turmeric
• Pinch of hing (asafoetida)
• 2 medium onions
• 1 large tomato
• ½ – 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon garam masala powder
• 2 tablespoons coriander leaves, chopped
• ½ teaspoon salt (or to taste)
• 2-3 tablespoons coconut, grated

Ingredient Notes

Let’s talk about some of these ingredients! Ivy gourd, or kundru, is a lesser-known vegetable, but it’s a real gem. It has a mild, slightly sweet flavor and a unique crunchy texture. You can find it at Indian grocery stores or sometimes at farmers’ markets.

This recipe is quite versatile. Traditionally, in Maharashtra and Gujarat, ivy gourd is often cooked with peanuts for added crunch.

Now, about that hing (asafoetida)! It might smell a little funky on its own, but trust me, it adds a wonderful savory depth to the dish. It’s also fantastic for digestion – my nani always said it helps with bloating! You can find it at most Indian grocery stores.

For the oil, I prefer using mustard oil for an authentic flavor, but you can also use vegetable oil or sunflower oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the ivy gourds a good soak. Place them in a bowl of water with a pinch of rock salt and a teaspoon of vinegar for about 5-10 minutes. This helps remove any bitterness. Then, rinse them well and chop them into bite-sized pieces.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard and cumin seeds. Let them crackle – that’s when you know the flavor is about to bloom!
3. Add the curry leaves and hing. Sauté for a few seconds until the curry leaves are crisp and fragrant.
4. Now, add the chopped onions and fry them until they turn golden brown. This takes a little patience, but it’s worth it for that lovely sweetness. Then, add the chopped tomato, salt, and turmeric. Cook until the tomatoes are mushy and softened.
5. Add the chopped ivy gourd and sauté for 2-3 minutes on medium-high heat. You want to give it a little color.
6. Sprinkle in the red chili powder and sauté for another 2 minutes, making sure everything is well combined.
7. Cover the pan and cook on low heat, stirring occasionally to prevent burning. This is where the magic happens!
8. Once the ivy gourd is about halfway cooked, add the garam masala powder and adjust the salt to your liking.
9. Simmer until the ivy gourd is tender but still has a slight bite. This usually takes about 5-7 minutes.
10. Finally, garnish with fresh coriander leaves and grated coconut. Serve hot!

Expert Tips

Want to make this recipe even better? Here are a few tips I’ve learned over the years:

• Choosing Ivy Gourds: Look for firm, bright green ivy gourds with no blemishes.
• Avoiding Bitterness: Soaking the ivy gourds in salted vinegar water is key to removing any bitterness. Don’t skip this step!
• Texture is Key: You want the ivy gourd to be crisp-tender, not mushy. Keep an eye on it while it’s simmering and don’t overcook it.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, use just ½ teaspoon of red chili powder. For a spicier kick, add up to 1 ½ teaspoons. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations: While not tied to a specific festival, this dish is often made during the monsoon season in India, as ivy gourd is believed to be particularly beneficial during this time.

Serving Suggestions

This Ivy Gourd Stir-Fry is incredibly versatile. It pairs beautifully with:

• Warm roti or chapati (Indian flatbread)
• Steaming hot rice
• A simple dal (lentil soup)

In my family, we often serve it with a side of yogurt to cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What are the health benefits of ivy gourd?

Ivy gourd is packed with vitamins, minerals, and antioxidants. It’s believed to help regulate blood sugar levels, improve digestion, and boost immunity.

2. How do I prevent the ivy gourd from becoming bitter?

Soaking it in salted vinegar water is the best way to remove any bitterness.

3. Can I use a different oil for this recipe? Which one would you recommend?

You can use vegetable oil or sunflower oil if you don’t have mustard oil. However, mustard oil adds a unique and authentic flavor.

4. What is hing and where can I find it? Is there a substitute?

Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores. If you can’t find it, you can omit it, but it will affect the flavor. A tiny pinch of garlic powder can be a very distant substitute.

5. How long does this ivy gourd stir-fry stay fresh?

It stays fresh in the refrigerator for up to 3 days in an airtight container.

Enjoy this recipe, and let me know what you think! I hope it brings a little bit of my nani’s kitchen into your home. Happy cooking!