Creamy Coconut Ivy Gourd

Name: Creamy Coconut Ivy Gourd
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g ivy gourd (washed and sliced lengthwise); 0.5 cup coconut (freshly grated); 1 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger garlic paste; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water (for grinding coconut paste); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 10 pcs curry leaves; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender ivy gourd slices simmered in a richly spiced, creamy coconut gravy. A mildly sweet and nutty South Indian-style curry that pairs beautifully with steamed rice or soft rotis for a comforting weeknight meal.

PREP

15m

COOK

20m

SERVES

1 KATORI

149 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prep the ivy gourd and coconut paste.
1.Wash the ivy gourds well, trim the ends, and slice them lengthwise into quarters.
2.Grind the grated coconut with water into a smooth paste. Set aside.
temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter for 30 seconds.
3.Add cumin seeds and curry leaves, sauté until fragrant, about 10 seconds.
TIPKeep the flame medium to avoid burning the seeds.
saute · ~8 min
Sauté the onions and aromatics.
1.Add the sliced onion and slit green chilies. Sauté until the onions turn translucent, about 4 minutes.
2.Stir in the ginger-garlic paste and cook until the raw smell disappears, about 1 minute.
3.Add the chopped tomato and cook until soft and mushy, about 3 minutes.
saute · ~1 min
Bloom the spices.
1.Lower the heat. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt.
2.Sauté for 30 seconds, stirring continuously, until the spices are fragrant.
TIPAdd a splash of water if the spices start sticking to the pan.
saute · ~10 min
Cook the ivy gourd.
1.Add the sliced ivy gourd to the pan. Mix well to coat with the masala.
2.Cover and cook on low heat for 8-10 minutes, stirring occasionally, until the ivy gourd is tender and cooked through.
TIPThe ivy gourd releases some moisture; cook covered to help it soften without burning.
simmer · ~5 min
Simmer with coconut paste.
1.Pour the ground coconut paste over the cooked ivy gourd.
2.Sprinkle garam masala and stir gently to combine.
3.Simmer uncovered for 5 minutes, letting the gravy thicken and coat the vegetables.
TIPDo not boil vigorously after adding the coconut paste to maintain a creamy texture.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose firm, blemish-free ivy gourds for the best texture and flavour.
2
Grind the coconut to a very smooth paste—this ensures a silky, lump-free gravy.
3
Cook the ivy gourd covered on low heat so it steams and turns tender without browning.
4
Add a splash of water while blooming spices to prevent them from burning and turning bitter.
5
Simmer the coconut gravy on low, never boiling hard, or the coconut will curdle and separate.
6
For a thicker gravy, let the curry rest for 5 minutes off the heat before serving.
7
This curry tastes even better the next day—make it ahead and reheat gently.