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A simple yet delicious Andhra-style stir-fry featuring ivy gourd cooked until tender and crisp. A nutty, spicy peanut powder added at the end makes this dish an irresistible side for rice and sambar.
For 4 servings
Prepare the Peanut Powder
Prepare the Tempering (Tadka)
Cook the Ivy Gourd
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A simple yet delicious Andhra-style stir-fry featuring ivy gourd cooked until tender and crisp. A nutty, spicy peanut powder added at the end makes this dish an irresistible side for rice and sambar.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 216.53 calories per serving with 5.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Finish and Serve
For a different flavor profile, substitute the peanut powder with 1/4 cup of roasted desiccated coconut or roasted sesame seed powder.
Add one small potato, peeled and finely diced, along with the ivy gourd for a more substantial and filling side dish.
For a sattvic version, you can omit the onion and garlic. The dish will still be flavorful from the tempering and peanut powder.
For extra heat, add 1-2 slit green chilies along with the onions during the sautéing step.
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
As a precursor to Vitamin A, the beta-carotene in ivy gourd helps support a strong immune system, maintains healthy vision, and promotes skin health.
The addition of peanuts provides a good amount of plant-based protein, which is essential for repairing tissues and building muscle mass.
Yes, it's a nutritious side dish. Ivy gourd is rich in fiber, vitamins, and minerals. The peanuts add plant-based protein and healthy fats. To make it healthier, you can reduce the amount of oil used. It's best enjoyed in moderation as part of a balanced meal.
One serving of approximately 155 grams contains around 220-250 calories. The majority of the calories come from the cooking oil and peanuts.
Sliminess can occur if the ivy gourd is overcooked with the lid on for too long, trapping steam. To prevent this, ensure you finish the cooking process on medium-high heat without the lid to evaporate excess moisture and achieve a crisp texture.
Yes, you can. However, it tastes best when served fresh and hot, as it tends to lose its crispiness upon reheating. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Look for firm, slender, and bright green ivy gourds. Avoid any that are soft, bulging, or have turned reddish, as they are overripe and may taste sour.