Smashed Ivy Gourd Dry/ Tendli dhadavn Sukin

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Smashed ivy gourd Dry/ Tendli dhadavn sukin


Ivy gourd is my dads favourite vegetable & we have had enough share of this vegetable during  our childhood days. In fact we used to hate this vegetable as it was cooked twice a week . 

Mom had to cook in large quantity for our large family  & we had to help her in cutting, cleaning & chopping this vegetable. 

Sometimes during  holidays we used to make prior plans to hang out with friends and my dad used demand this dry dish. Me & my sister used to release all our frustration on this vegetable by hitting it hard with pestle ( lol).

Mom used to cook variety of dishes using ivy gourd & this particular  recipe is one of the tastiest among  all varieties  which we used to enjoy with pez( congee/ rice) 

Recipe is quite simple with few basic ingredients available at home. Use tender ivy gourd for better results. 

This dish can be served with  chapati, roti or as a side dish with rice or any meal. 

Please note:

Use spices as per your choice. 

Cooking time of ivy gourd depends on its quality. Tender ivy gourd cooks faster. 

Here I have used bafat powder. Bafat powder recipe  is already posted in my blog. Kindly go through this link :https://lavisdelicacies.blogspot.com/2023/02/bafat-powder.html

Instead of Bafat powder, You can use 1 tsp red chilly powder, 1/2 tsp coriander powder, 1/4 tsp jeera powder & pinch of turmeric powder. 


Recipe:

Ingredients:

  • 250 gms  Ivy gourd
  • 1/2 cup coconut
  • Salt to taste
  • 1 tsp Bafat powder
  • 1 tsp sambar powder 
  • 1 tsp tamarind pulp
  • Small piece of jaggery ( optional)

Ingredients for tempering /seasoning:

  • 2 tbsp oil/ ghee
  • Pinch of mustard
  • Pinch of jeera
  • Few curry leaves
  • 5 crushed garlic flakes
  • 1 medium size sliced onion
  • 1 chopped tomato

Method:


Select tender Ivy gourd. 

Wash & clean well. Chop off the edges. 

Gently smash with the help of a pestle or a stone.  Keep it aside. 

Heat 2 tbsp oil or ghee in a cooking pan. 

Add the ingredients mentioned under ingredients for tempering /seasoning one by one. 

Add masala powders, tomato & fry for 2-3 minutes.
 
Add coconut. Mix well. Fry for 1 minute. 

Add smashed ivy gourd, salt to taste, small piece if jaggery, tamarind pulp. 

Mix well.  Add 1/2 cup water. 

Cover & cook for 10-12 minutes on a medium flame. 

Delicious Ivy gourd sukka is ready. 

Enjoy this  as a side dish with rice & fish curry. 

Try this recipe and enjoy with your loved ones. 

Thank you for visiting my blog. 

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