Ivy Gourd

Ivy gourd or in Hindi - tindori is one my favorites. I haven't been able to find it anywhere except the Indian stores. Its a tiny finger sized squash or cucumber equivalent. I bring an amount of approximately 1.5 to 2 lbs for 4 servings.

• Rinse the gourd, cut the individual top and bottom tips, and slit each lengthwise into 4 slivers
• In your cooking pot, heat 1 tbsp of oil for a minute or so
• Add 1 tsp of mustard seeds and wait till they splutter
• Add in a pinch of asafoetida, 1 tsp turmeric powder, 2 tsp red chilly powder, and 3 tsp coriander powder. Make sure the flame is reduced now so the spices dont burn
  
• Throw in the gourd slivers, stir around, add salt to taste and a squirt of lime juice
• Lid to cook for about 15 minutes on medium, stirring intermittently, then cook for another 5-7 minutes without the lid to dry up the moisture, and its done
  

In the picture above I have served it with black lentil (masoor), cilantro chutney, roti and salad. You can make the ivy mixed with potato and peas with the same spices as above.

Health Benefits:
Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber. Most importantly it plays an important role in diabetes control, by suppressing the activity of certain enzymes involved in glucose production.