Ivy guard poriyal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Ivy Guard | Kovakkai - 1/4 kilogram
  2. Chili powder - 3 teaspoon (tsp.)
  3. Coriander powder - 1 1/2 teaspoon (tsp.)
  4. Finely chopped Tomato - 5 small
  5. Finely chopped Onion - 2
  6. Mustard seed - 1/4 teaspoon (tsp.)
  7. Split black gram - 1/4 teaspoon (tsp.)
  8. Oil - 2 teaspoon (tsp.)
  9. Salt - to taste

PREPARATION:

  1. Thinly slice the ivy guard and cook (steam or boil) them with as little water as possible. NOTE: if you use pressure cooker cook them for 2 whistle.
  2. Heat oil in a pan. Add mustard seed, split black gram and wait for the mustard seed stop splattering.
  3. Now add the onion and cook until it turns golden brown. 
  4. Now add the tomato and cook until oil separates.
  5. Now add chili powder, coriander powder and cook for 2 to 3 minutes.
  6. Now add the cooked ivy gourd, salt to taste; sauté and cook until all the water is evaporated. NOTE: add 1/4 cup of water if needed.
  7. Remove from heat and serve.

NOTES:




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