Ingredients
Ivy gourd – 500g
Onion – 1 small, sliced
Ginger – 1 small piece, thinly cut
Green chilly – to taste
Turmeric powder – ¾ tbsp. + 1 pinch
Chilly powder – 1 ½ tbsp or as per taste + 1 pinch
Salt – to taste
Coconut oil
Tomato – 2
Coconut – ½ of 1, grated
Vinegar
Mustard seeds – ½ tbsp
Shallots – a few, chopped
Curry leaves
Preparation
Add splited ivy gourd to a clay pot, add onion,ginger, chilly,turmeric, chilly powder, salt and raw coconut oil, into it, mix all well , add tomatoes chopped, mix all again and keep aside for 10 minutes. Grind coconut with required water and make a fine paste. Transfer curry pot to stove top with required water, boil it for 2-3 minutes, now add coconut paste, boil it again for 5 minutes, now add vinegar, after mixing well turn off flame.For seasoning, heat coconut oil in a pan, add mustard seeds, pop it well, add shallots, and curry leaves, once it become fry add small quantity of turmeric and chilly powder, after a mix add it to the curry.
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