Ivy gourd, also known as baby watermelon is a versatile vegetable widely used in Indian cooking. I’ve never seen the fresh variety here, but frozen ivy gourds are readily available from Indian shops.
Slice ivy gourd into desired size and keep aside.
More Stir Fry Recipes:
- Cabbage Thoran or Cabbage Stir Fry
- Spinach Stir Fry or Cheera Thoran
- Egg & Carrot Stir Fry
- Stir Fried Dry Red Beans
- Bitter Gourd and Dried Shrimp Stir Fry
- Raw Banana Stir Fry or Vazhakka Mezhukkupuratti
- Mushroom and Coconut Stir Fry or Mushroom Thoran
- Green Beans and Carrot Stir Fry or Thoran
- Long Beans Stir Fry or Achinga Payar Mezhukkupuratti
- Green Beans Stir Fry or Mezhukkupuratti
Ivy Gourd and Dried Shrimp Stir Fry
This ivy gourd and dried shrimp stir fry is very easy to make and a delicious side dish for rice.
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Ingredients
- 1 cup frozen ivy gourd thawed
- ¼ cup dried shrimp or prawns
- 1 medium garlic pod chopped
- 1 shallot or small onion coarsely chopped
- 1 green chilly chopped (optional)
- A pinch of mustard seeds
- ½ teaspoon ground turmeric
- 2 tablespoon desiccated coconut
- 1 small piece coccum
- Salt to taste
- 1 sprig of curry leaves
- Oil
Instructions
- Slice ivy gourd into desired size and keep aside.
- Heat oil in a pan. Splutter mustard seeds, and add shallots, garlic, curry leaves, and green chilly, and fry them for a while. Throw in coconut, ground turmeric, dried shrimp, coccum, salt and finally, ivy gourd. Mix well.
- Cook, covered, and don’t forget to give it a stir occasionally. Ivy gourd and shrimp stir fry will be ready within 10 – 15 minutes.
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 115mg | Fiber: 1g | Sugar: 3g
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