Ivy Gourd curry in Mustard sauce

About this Recipe...

Ivy Gourd or Tindora is a flavorful vegetable and it has many medical benefit also. So I always incorporate this veggie to my regular diet. I love it's crunchiness and try to make it in many ways.
So today, I made it in bengali style with mustard and poppy seed paste along with some other spices and the end result is a delicious dish which goes perfect with hot steamed rice.

Ingredients

• 15-20 Ivy gourd cut into length wise
• 1 Tbsp Oil
• 1/2 tsp Nigella seeds or kalaunji
• 1/2 tsp Turmeric powder
• Salt as per taste
• 1 tsp Black mustard seeds
• 1 tsp Yellow mustard seeds
• 1 tsp Poppy seeds
• 1 tsp Coconut powder
• 1 tsp Green chilli paste
• 2-3 Slitted green chili

Directions

1. Take the black and yellow mustard seeds, poppy seeds and coconut powder in a blender and with the help of a little water make a smooth paste and set it aside.
2. Now heat up oil in a pan, add nigella seeds and let it crackle. Now add the ivy gourd and fry it. Cover the lid and cook it for sometime.
3. Now open the lid and add turmeric powder, salt and green chili paste, mix it well and cook it for some more time.
4. Now add the mustard paste and little water, mix everything well and cook it.
5. When the ivy gourd will be tender and cooked nicely then add the slitted green chilies, stir it one more time and the curry is ready to serve.