Ivy gourds or kundru with potato and poppy seeds.
A very delicious dry curry with ivy gourd, potatoes and poppy seeds or khaskhas. You don’t need any spices except turmeric and poppy seeds.
Coccinia grandis, the ivy gourd, also known as scarlet gourd, tindora, and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the southern Indian states, where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable
Wikipedia
Available as a dietary supplement, ivy gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity.
Source
Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter I. And I made this recipe using ivy gourd.
I have missed letter A. Here are some recipes I have shared for this challenge.
Eggs in poppy seeds and tomato gravy
Hazelnut honey chocolate mango smoothie
Its a very easy to make yet superbly delicious curry. If you have ground paste ready then you can make it in a ziffy. You can also make it without potatoes or use less potato if you want. Use green chilli according to your taste.
Recipe
Ivy gourd – 250 gram
Potatoes – 2
Onion – 3, thinely sliced
Poppy seeds or khaskhas – 3 tablespoon
Green chilli – 2 – 3
Nigella seeds or kalonji – 1/4 teaspoon, optional
Mustard oil – 2 tablespoon + 1 teaspoon
Method
1. Soak the poppy seeds in 1/3 cup hot water for 30 minutes.
2. After 30 minutes strain the water and grind with 1 – 2 green chilli and 2 – 3 tablespoon water. You can add little more water if required. Make a smooth paste.
3. Rinse the ivy gourd well. Cut both ends and make half lengthwise. Make thin slices.
4. Peel the potatoes. Wash well and make thin slices.
5. Heat 2 tablespoon oil in a pan. Add nigella seeds or kalonji if using.
6. Add thinly sliced onion. Fry for a minute.
7. Add thinly sliced ivy gourds and potatoes. Stir well.
8. Add salt and turmeric powder. Mix and cover the pan. Cook on low heat. Keep stirring in-between.
9. When the ivy gourd and potatoes becomes brown add poppy seeds and green chilli paste. Rinse the grinder jar with 1/4 cup water and add with it. Mix and add 1 – 2 slit green chilli if you want spicy.
10. Cook on high heat. Keep stirring.
When the curry dried up and changed it’s colour to brown. Add 1 teaspoon mustard oil and mix. This step is optional. I have added it for an extra zing. You can skip this step if you want.
11. Remove from heat. Your ivy gourd with poppy seeds is ready.
Garnish with green chilli or cilantro/coriander leaves.
Serve hot with steamed rice or any bread.
Notes
1. Use green chilli according to your taste.
2. You can also use red chilli powder if you want.
3. You can make this dry curry without potatoes or less potato.
4. Nigella seeds or kalonji is optional. If you don’t have nigella seeds or you don’t like the flavour skip it.
If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter
This version of Ivy gourd with potato and poppy seeds sounds interesting. Never tried in this way.
Thanks Renu. Try once. I am sure you will love the taste 😊
Ivy gourd is our favourite . will try your style sabzi next time I make. We usually make with onion and spices.
Thank you so much. Please do try and let me know how it turns out 😍
I love cooking with ivy gourd. This is a very interesting preparation, very new to me. I can imagine the beautiful flavours of this sabzi, with the poppy seeds, mustard oil and nigella seeds going in. 🙂
Thanks a lot Priya. Please do try, I am sure you will love the taste 😊
Love your version of Ivy gourd with poppy seeds and masala.. will love to try it for my family with jeera rice.. Very inviting!!
Thank you so much. Please do try and let me know how it turns out 😍
Sure will do!!
Sabji must be very flavourful although minimal spices are used !
Thank you so much 😊
Another fabulous sabzi to make with tendle!! Love that it has minimal spices dear! I am sure Nigella seeds and poppy seeds add an amazing flavor profile!
Thank you so much Vanitha 😍
Wow that’s awesome
Thank you so much 😊
I have tried aloo posto and my family loved it to the core. Next time I will try adding ivy gourd to it. Thanks for this flavorful share .
Thanks a lot Poonam. Glad you liked it!
I sometimes make ivy gourd with potatoes but as a dry sabji. I love that you’ve added poppy seeds and kalonji along with onion. Ivy gourd with poppy seeds looks so delicious.
Thank you so much Mayuri 😊
This is such a delicious curry and the flavors of all the spices would be so amazing. I have never tried this curry and I am bookmarking to try soon!
Thanks a lot Sandhya 😊
I love this vegetable Sujata. Want to try it asap. I have never heard of this delicious way of making ivy gourd and I am sure it will taste great with naan as well as jeera rice. Yummy.
Thanks a lot Archana. Please do try and let me know how it turns out. I love it with dal chawal 😍
I love the Bengali Version of this sabzi with khus khus and kalongi. Ivy Gourd with Potatoes does pair well and I am sure the sabzi tastes amazing with Rotis or Luchi for a complete bengali meal.
Thanks a lot Vidya. We enjoyed it with dhuli udad dal and rice. Posto and udad dal is a favourite combo in my family.
Combination sounds yummy
Posto in any form is amongst my favourite dishes and you have made it with one of my favourite veggies.
Thank you so much Aruna 😊
Wow, adding poppy seeds paste has given a simple potato and ivy gourd curry a whole new taste and look. Loved the recipe…will love to have it with hot chapatis. Awesome share 👌
Thanks a lot Anshu. Glad you liked it 😊
Posto based curries are always hit. The ivygourd used here for the gravy is an interesting addition. Will surely try sometime as my pantry most of the time has this veggie
Thank you so much Sasmita. Try it sometime and let me know how it turns out 😍