About:
Tindora/Ivy gourd is cooked in the fantastic paste made with fresh coriander and Cocconut milk. Haven’t used any spices in this recipe just added green chilli for the spice and this can be enjoyed as a side dish with Rice or Roti .

Health Benefits:
Ivy gourd is used in ayurvedic medicine and Asian cuisine in a very similar to that of bitter melon. It is also rich in beta-carotene, vitamin A , additionally it is regarded as an excellent source of protein and fiber.
Coriander is essential herb that is added a lot of indian dishes and also used for garnishing. Apart from its sweet,tangy and slightly citrus flavour.

Serves: 3-4
Cooking time: 20 minutes
Preparation time: 15 minutes

Ingredients:
• Tindora/ivy gourd-3 cups
• Chopped tomato-1 num
• Coconut milk – 1 cup
• Oil-1 tsp
• Cumin seeds – 1 tsp
• Salt- as per taste

For gravy:
• Roughly Chopped onion-1 num
• Lemon grass – 1 stalk
• Chopped Coriander-1/2cup
• Sesame seeds – 1 tbsp
• Green chilli-5-6 (depending on the spice)
• Roasted peanuts-2tbsp

Method:
• Combine Lemon grass, Coriander, Onion, Roasted peanuts, Sesame seeds, Chilli in the mixer/blender jar and blend it to the smooth paste and set aside.
• Discard two ends of the tindora and slice them lengthwise into four.
• heat oil in the pan add Cumin seeds as it splutters add tomato and ivy gourd/tindora and saute for 8-10 minutes or until tender
• Add ground paste, Coconut milk, Salt and bring it to boil and simmer for 8-10 minutes/until the Tindora is tender and coated well with the gravy. (Add Water as per desired consistency)
• Remove from the flame, serve hot as a side dish

Note:

• Spices can be included
• Any Milk of choice can be included
• Veggies like Peas, broadbeans can be included