Remember when I had mentioned previously in my Mapusa market post, that I would show you some recipes on how to use some of the unusual veggies they were selling there?
Well… I’ve kept my promise and prepared a little Goan vegetarian dish for today.
In the next weeks I’ll be sharing some more veggie recipes and even some rare fruits,.
Some are so rare that they are not even known to the locals.
I am already excited but I wont be able to share the “backstage” happenings of Masala Herb with you yet.
^.^ Patience my readers, patience….if you don’t want to miss it or in case you haven’t yet, then you can subscribe to my feeds per RSS reader or you can subscribe comfortably to recieve updates to your mailbox.
Ivy Gourd fruit of vegetable?
Now… meet one of my favourite fruits used for savoury dishes, the Ivy Gourd.
If the name isn’t familiar in English, maybe you know it better as baby watermelon, gentleman’s toes, little gourd.
In other languages its is known as Tendli (Konkani), Tondli (Marahti), Tindora (Hindi), Tam lueng (Thai), Tindola or Scharlachranke (German).
This vine grows mostly in people’s backyards and are found growing in the wild here in Goa.
It looks like a tiny watermelon, having the same vibrant green color and white strips.
Well actually when the fruit ripens the outside turns bright red, and at that time it reminds me of tomatoes.
The flesh inside is kind of jelly like and quite sticky.
There are a couple of seeds taking up most of the space.
At that point it will remind you of a cucumber, guaranteed!
Cooking Ivy Gourd
Ivy gourd tastes pretty plain, again kind of like a cucumber in my opinion.
When it turns red the ivy gourd gets a bit sour, hence it is preferred to be prepared when they are still green.
The fruits turns quickly red, that’s why I usually boil them right after the purchase, so that they can be stored for a longer period of time.
Those little Tendlis can be eaten raw too but its more commonly cooked or boiled before consumption.
In India the ivy gourd is used in curries, pickles and of course bhajis.
The latter one is my favorite ways of using this delicious little fruit.
Tendli contains some useful nutrients worth mentioning, such as Vitamin A, C and Beta Carotene
In general the fruit harbors a vast array of different Vitamins and minerals.
Not only fruits are of used but also the leaves and roots.
These are all used in Ayurvedic medicine to treat various ailments such as diabetes.
It is further an excellent antioxidant and contains antibacterial and anti inflammatory properties.
The Ivy Gourd was used in the traditional medicine to treat Leprosy, Jaundice and other malady’s.
I would love to see this fruit gaining recognition in the food and health world, because its not only healthy but even very tasty.
My favorite way of preparing the fruit is by using it as a spicy bhaji side dish accompanied by rice and curry.
That’s exactly the recipe I am going to share with you all today.
I hope you’ll get to try it out some time in the future if you come across the Ivy Gourd.
Have you ever had the chance to cook with Ivy Gourd and if yes, did you like the fruit?
- 1 dozen green Ivy Gourds
- 1 Tablespoon Oil
- 1 Onion - sliced
- 1 Tomato - cubed
- 1 Teaspoon Turmeric Powder
- ½ Teaspoon Chilli Powder
- pinch Salt
- pinch Pepper
- Grated Coconut
- Before you cook the ivy gourd, cut off the ends and discard. The fruit should be cut into wedges, as shown and keep aside.
- Cut the Onion into slices and cube the Tomato.
- Add the Oil to the pan on slow heat and fry the Onion and Tomato for 3 minutes.
- Now add the Ivy Gourd pieces to the pot and stir fry the whole content for a few minutes.
- Throw in the spices, salt and pepper to season the dish and around half a cup of water to allow the bhaji to simmer for 10 minutes till the ivy gourd is slight tender but not too much! Don't forget to stir occasionaly so that it doesn't stick on.
- Garnish the plate with freshly grated Coconut for an amazing taste experience!