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Ivy gourds in Coconut gravy




Source of Recipe


Unknown


List of Ingredients




Ivy gourds in Coconut gravy


Ivy Gourd, 35 fruits.
Coconut, raw, 1 cup, shredded frozen or fresh.
*Hot Chili Peppers, 3 pepper, roasted
Tamcon Tamarind Concentrate, 1.4 tsp
Garlic, 3 cloves pressed and chopped.
Olive Oil, .5 tbsp ( could use up to 1 tbsp for better taste)
Salt, .5 tsp


Recipe




Rinse, chop off stem and end 1/4 inch piece from the ivy gourd, press or hit or mash individually each of the ivy gourd to slit them but, not break. Sprinkle salt and let sit in a bow for 20-30 minutes. They would have juice in the bowl - take 2-3 in your fist and squeeze all the juice and salt out. Do not rinse!

Heat olive oil in a sauce pan, drop chopped garlic and fry till brown and fragrant. Drop the ivy gourds, stir well till they are coated and cover tight and cook on high heat for 3-5 minutes. Lower the heat, cook tightly covered for about 15-20 minutes till tender stirring often.

Make a coconut masala with roasted chili peppers ( in a small sauce pan, add a drop of oil and fry till aromatic), tamarind, shredded defrosted coconut. and about 1/2 a cup or so of water. ( tip, add a small piece of garlic clove for flavor). Set aside. Use 1/2 cup or so of water and rinse out blender container.

Drop this water in the sauce pan with ivy gourds. Cook till they are tender and soft to the bite. Pour all the coconut masala over the ivy gourds and bring to a boil. Check the consistency of the gravy and add more salt, water if necessary.

Delicious and very healthy to combat diabetes.


* Calories: 87.7

* Total Fat: 6.8 g
* Cholesterol: 0.0 mg
* Sodium: 237.9 mg
* Total Carbs: 6.9 g
* Dietary Fiber: 2.0 g
* Protein: 1.2 g