Ivygourd Curry

Ivygourd Curry

Ivy gourds are a vegetable that grows on a vine. They are abundantly grown in tropical regions and used in most cuisines all over the world. They are considered as an intrusive weed in some parts of the world, particularly Hawaii, as they suck up precious nutrients from the soil. Also known as baby watermelon, they have many health benefits justify their cultivation. Ivy gourds contain vitamins, most notably vitamins A, B1, B2 and C. They also aid in balancing blood sugar levels, as well as being known to help in treating certain diseases such as jaundinc, bronchitis and asthma. For this traditional Indian recipe, we will be using the ivy gourd as the main ingredient for a healthy and delicious curry.



500 grams ivy gourd, trimmed and sliced lengthwise
1 large tomato, diced
2 red chillis
1 bunch curry leaves
1 teaspoon curry powder
1 cup fresh coconut milk
oil as needed
salt to taste
pepper to taste

Heat the oil in a pot or saucepan. Fry the ivy gourd, tomatoes, and chili until the ivy gourds become tender. Add the coconut milk, curry leaves and curry powder and bring to a simmer. Season with salt and pepper then cover and cook for 20 minutes. Serve over white rice.