What if I can't find ivy gourd?

Substitute with tender ridge gourd (turai) or young zucchini — slice them similarly and adjust cooking time as they cook faster.

My ivy gourd turned mushy — what went wrong?

You likely added water or overcooked it. Cook covered on low heat only until tender, then uncover to evaporate extra moisture.

How do I know when the ivy gourd is done?

The strips should be tender but still hold their shape, and the edges should look slightly crispy and browned.

Can I make this ahead of time?

Yes, but reheat in a dry pan over medium heat to restore the crisp edges. Avoid microwaving as it makes the gourd soft.

Home / Recipes / south_indian / Manoli Sukkha

south_indianEasyveganvegetariangluten freedairy free

Manoli Sukkha

RATING

4.2/5(28)

TASTE SCORE

7/10

Tender ivy gourd pieces cooked with a fragrant coconut-spice masala until perfectly dry and lightly crisped at the edges. This Mangalorean-style stir-fry is a beautiful balance of earthy, mildly sweet vegetable and aromatic roasted spice flavors that pairs wonderfully with dal and rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

137 cal

SERVINGS

METHOD · 8 STEPS

prep
Prep the ivy gourd.
1.Wash 500g ivy gourd and pat completely dry.
2.Trim off both ends of each gourd.
3.Slice each gourd lengthwise into thin strips (4-6 strips per gourd, depending on thickness).
roast · ~3 min
Dry roast the coconut.
1.Place a small pan over low heat.
2.Add 0.25 cup freshly grated coconut and dry roast, stirring constantly, until light golden and aromatic (2-3 minutes).
3.Remove from pan immediately to prevent burning. Set aside.
TIPKeep the heat low and stir continuously — coconut burns in seconds once it starts browning.
temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in a wide pan or kadhai over medium heat.
2.Add 1 tsp mustard seeds and let them splutter (30 seconds).
3.Add 0.5 tsp cumin seeds and 8 curry leaves. Sauté until fragrant (15 seconds).
saute · ~8 min
Sauté onions and aromatics.
1.Add 1 finely chopped onion and sauté until translucent (3-4 minutes).
2.Add 4 minced garlic cloves and cook until raw smell fades (1 minute).
3.Add 1 chopped tomato and cook until soft and pulpy (3-4 minutes).
saute · ~3 min
Cook the masala.
1.Lower the heat. Add 1 pinch turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1 pinch cumin powder.
2.Stir continuously and cook until the spices are fragrant and the oil begins to separate from the mixture (2-3 minutes).
TIPSprinkle a splash of water if the masala sticks to the pan or starts to burn.
saute · ~10 min
Add ivy gourd and cook.
1.Add the sliced ivy gourd to the pan and 1 pinch of salt.
2.Toss everything together until the gourd strips are evenly coated with the masala.
3.Cover the pan and cook on low heat for 8-10 minutes, stirring every 2 minutes. The gourd should release its own moisture and cook in it.
TIPDo not add water — the ivy gourd releases enough moisture to cook itself. Water will make it soggy.
fry · ~4 min
Finish dry with roasted coconut.
1.Uncover the pan. Increase heat to medium.
2.Add the roasted coconut and stir to combine.
3.Sprinkle 1 pinch garam masala and stir-fry for 3-4 minutes until the dish is completely dry and the gourd edges are lightly crisped.
garnish
Garnish with coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
Slice ivy gourd lengthwise into thin strips for even cooking and a tender-crisp texture.
2
Dry roast the coconut on low heat, stirring constantly, until just golden to avoid bitterness.
3
Do not add water while cooking the gourd — its natural moisture is sufficient and prevents sogginess.
4
Cook uncovered at the end on medium heat to evaporate excess moisture and crisp the edges.
5
Add garam masala only at the final stir-fry stage for maximum aromatic impact.
6
Use freshly grated coconut for the best flavor; dried coconut will not roast the same way.

RECIPE VARIATIONS