Cooking is something people have taken seriously during quarantine. But it is not such an easy job and all of us have realized it pretty well by now. What have you used or added is not the concern of the final product. The taste is all that matters. Like always, moms and grand moms come to the rescue. With whatever is available they cook a magic dish and you enjoy it like a piece of heaven. So here’s a simplest stir fry recipe from my mom’s kitchen which can be tried with any vegetable of your choice. Here, I have mentioned ivy gourd.
Ivy Gourd/ Tindora (slit into thin verticals) – 2 cups
Grated coconut – 1/2 cup
Green chillies – 4
Salt – to taste
Oil – 3 tbsp
Lemon juice – 2 tbsp
Coriander leaves – 1 tbsp
Mustard – 1/2 tsp
Heat oil in a wok and splutter mustard seeds. Add slit ivy gourd and fry well on medium flame for 5-7 minutes. The vegetable will turn crunchy but cooked. Now add grated coconut, finely chopped green chillies and salt. Give a good mix. Turn off the flame and add lemon juice. Mix well and serve.
Note: If you find frying ivy gourd for too long is tedious, you can add water and close if for a few minutes. This will ease the work when doing in large quantities. You can do this with any vegetable like okra, brinjal, beans anything. There is a shortcut of pressure cooking vegetables and adding them which means you can cook this in literally 2 minutes from then.
You can also add a bit of rasam powder or vangibhath powder while frying to enhance the taste. The stir fry is always good with steamed rice and tomato rasam. Goes well with chapathi, rotti and other breakfast dish as sides.