Ivy gourd poriyal recipe (1)

INGREDIENTS:

1. Ivy gourd - 1/2 kilogram
2. Turmeric powder - 1/2 teaspoon (tsp.)
3. Salt - as needed
4. -- Grind to coarse --
   1. Coconut - 1 wedge (ஒரு சில்லு)
   2. Dry chili - 2
   3. Shallot (sambar onion) - 4
5. -- For tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Split black gram - 1/4 teaspoon (tsp.)
   3. Curry leaf - 1 sprig

PREPARATION:

1. Grind the ingredients under section "-- Grind to coarse --" to a coarse.
2. Split the ivy gourd into 2 vertical pieces.
3. In a pan heat oil add mustard seeds, black gram, curry leaves; once the mustard seeds stop splattering add ivy gourd and sauté. Once the ivy gourd is half cooked, add ground coconut, salt, turmeric powder and cook for 5 more minutes.
4. Once the raw coconut raw smell is gone remove from stove and serve.

NOTES:

1. ivy gourd poriyal will be the best when ivy gourd is cooked 80%. Yummy and crunch.