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Ivy Gourd in Tamarind Sauce is a Mangalorean dish prepared by marinating crushed whole ivy gourds in a mixture of tamarind extract, jaggery. red chili powder and salt. The marinated gourds are then cooked and seasoned. This sweet, sour and spicy dish goes well with rice.
Ingredients:
Ivy Gourd/Gherkins – 15
Tamarind Extract – 4 tbsps
Jaggery, powdered – 4 tbsps
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Salt to taste
For Seasoning:
Garlic, chopped – 2 tbsps
Mustard Seeds – 1 tsp
Black Gram – 1 tsp
Curry Leaves – 8
Dry Red Chilli – 1
Oil – 3 tbsps
Method:
- Mix tamarind extract, red chilli powder, turmeric powder salt and powdered jaggery in a bowl. Keep aside.
- Wash ivy gourds and wipe them with a clean cloth.
- Now place a ivy gourd on a chopping board or any other flat surface.
- Crush it with a tong or pound it using a pounding stone till it breaks open slightly. Repeat it for all the remaining ivy gourds.
- Add the tamarind mixture to the crushed ivy gourds. Marinate for 20-30 minutes.
- Pressure cook the marinated ivy gourds until they turn soft but still hold shape.
- Heat oil in a pan, add chopped garlic. Saute until it turns slightly brown.
- Add black gram, mustard seeds, dry red chilli pieces and curry leaves.
- When mustard seeds start spluttering, add cooked ivy gourds.
- Cook until it thickens little bit. Turn off the heat.
- Serve hot with rice.
