Karwar ivy gourd fry (Tendli talasan)

Gourds are common in the Indian diet. There are quite a few varieties available commonly in the market, and these include bottle gourd (lauki or doodhi), bitter gourd (karela), ridge gourd (turai), snake gourd (chichinda), pointed gourd (parwal) and ash gourd (safed petha). They are very nutritious and high in fibre.

I learned to enjoy ivy gourds while growing up in Mumbai during my college years. They would be cooked at home, but also my Maharasthrian and Gujarathi friends would get them as part of their lunch boxes. They were usually pan sautèed, but occasionally they were also curried.

This is a lovely, simple stir-fry. The gourds shine and are complimented by the tartness from the tamarind and the mild, smoky spice from the chillies. This is a healthy side for any occasion.

This is a very distinctive cookbook on Karwar cuisine that I adore. The food is intense and authentic; every recipe I have cooked here is absolutely delicious. I really have no memory of where and when I bought this cookbook, but I am so glad it sits on my shelf. I highly recommend this cookbook to those who want to master and enjoy this unique cuisine.

For more recipes from the wonderful cookbook, click here.

Ingredients:

1/2 lb baby ivy gourds

2 tablespoons coconut oil

1/2 teaspoon mustard seeds

A large pinch of asafoetida

2 tablespoons Bydagi chilli powder, or to taste

1/2 teaspoon turmeric

1 tablespoon tamarind concentrate

Salt, to taste

1 cup water

Lightly smash the ivy gourds to break them but leave them intact. They should not be smashed and broken into bits.

Heat the oil and add the mustard seeds. Fry for 10 seconds till they begin to pop. Add the asafoetida, followed immediately by the ivy gourds. Fry on medium-high for about 7-9 minutes till the ivy gourds are browned all over.

Add the chilli powder, turmeric, tamarind, salt and water and bring to a simmer. Clode the pot and simmer for 10-12 minutes till the gourds are cooked. I like gourds that still have a light bite; do not make them too mushy.

Open the lid and let the water evaporate, releasing the oil. Fry the gourds in the oil till the sauce completely coats the gourds.

Serve hot as a side dish with chapattis.