What do you do with ripened Ivy gourd? The ones that have just ripened/turned red can go into any dish you make. But what about the ones that are too ripened, all red on the inside & soft? You don't have to throw them away. You can make this gojju using them. You can even use the just ripened ivy gourds to make this gojju.
This gojju has a nice mixture of colour red & green from ivy gourds , is spicy & tangy with a nice flavour from garlic, asafoetida & the seasoning. 🤩 You can have it with curd rice, dosas, idlis, chapathis or with anything you wish. It's yummmm.
Prep Time: 15-20 minutes
1. Wash ivy gourds well & split them into 2. You can even roughly chop them into 4/6 pieces.
2. Cook them along with green chillies & salt in a cooking vessel until they're well cooked.
3. Let them cool down.
4. Meanwhile soak crystal asafoetida using little hot water if you're using it.
5. Fry peeled garlic cloves with a few drops of oil until they fry a little. You know it when their outer skin browns a little.
6. Grind cooked ivy gourds with cooked green chillies, soaked crystal asafoetida, fried garlic into a smooth paste using as little water as you can. Use water you used to cook ivy gourds to help you grind.
7. Transfer the ground gojju into a bowl. Add salt if needed.
8. Season it: Heat oil in a tempering pan, add mustard seeds, pieces of dried red chilli, curry leaves, asafoetida powder (if you haven't used crystal asafoetida before). Add the seasoning to the gojju & mix well.
1. Use tamarind if your ivy gourds aren't sour.
2. You can choose to use garlic or asafoetida, one of the two or use both of them.
Other ivy gourd dishes you can make: Tendle ambat - ivy gourd ambat/curry