We had an overwhelming response for the cup cakes yesterday and it feels very good. Thank you. Today's recipe is the simplest in the book. The Ivy gourd grows in abundance where we come from. It grows and spreads beautifully producing this vegetable year long. I maybe wrong, but thats how I remember it to be. We had this plant at home and it would come in all forms on the table. If served all the time, like everything else, its boring. Nevertheless, once in a way this crispy vegetable when sautéed with chilis is great with rice and sambar or dal. I remember eating them raw straight off the vine but not everyone is going to like it like that for sure.
Ivy gourd - 1 pound
Green chillis - 2-4 nos
Oil of your choice - 2 tbspn
Salt- to taste
1. Heat the oil in a pan and add the gourd and chillies and on a medium flame stirring occasionally sauté
It takes time to get this done, so close and cook until the vegetable changes to a mellow green and then stir fry with the lid open until it changes to a light brown color
You are looking at daffodils from my friends yard. I couldn't resist plucking them so I got myself 5 and they are beautiful. Spring is here! Hurray!