Chop Ivy Gourd and Onions as shown. Keep aside for now.
In a rondeau pan over medium heat, add oil. Once the oil heats up, add asafoetida, black mustard seeds, red chili pods and whole cumin. In about 2 mins. add onions and sauté.
Once the onions turn translucent, add ground turmeric, paprika and ivy gourd. Stir well. Now add Goda Masala (optional, see next slide).
What is Goda Masala? If you searched for it on the web, you will find that it is a concoction of spices. It is used typically in Maharashtrian cuisine from India. I use the "Bedekar Goda Masala".
Cover the rondeau pan with lid and put some water on the lid as shown. Cook on low heat for about 45 mins. or until the ivy gourd is tender.
Once cooked, add salt and garnish with cilantro. Enjoy with some hot wheat tortillas.
- 2.0lb Ivy Gourd
- 3.0Tbsp Canola Oil
- 1.0pch Asafoetida
- 6.0 Red Chili Pods
- 0.0tsp Black Mustard Seeds
- 1.0tsp Whole Cumin
- 1.0 White Onion
- 1.0tsp Ground Turmeric
- 1.0tsp Paprika
- 1.0tsp Goda Masala (Optional)
- 1.0tsp Jaggery
- 0.0tsp Salt
- 0.0bnch Cilantro