Kovakkai ~ Tamil
Kundru ~ Hindi
Dondakaya ~ Telugu
Koval ~ Malayalam
Tondekayi ~ Kannada
Tindora ~ Gujarathi
Click here for a picture of Ivy Gourd.
|½ tsp||Salt (or to taste)|
|1 tsp||Black pepper powder(freshly ground preferred)|
|2 tsp||Coriander /dhania powder|
|¼ tsp||Red chili powder|
|3 clove||Garlic (crushed)|
|1 tsp||Ginger (crushed)|
|2 nos||Tomato (chopped)|
|2 nos||Onion (chopped)|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|8 nos||Curry leaves|
|2 stks||Coriander leaves (chopped for garnishing)|
Clean shrimp and wash them thoroughly in cold water and keep aside. Trim the edges of the Ivy gourd and cut them however you prefer. (Thinly sliced preferred) Heat oil and splutter cumin seeds, fennel seeds and curry leaves. Fry the onions till translucent, add the crushed ginger, garlic, chopped tomatoes, sliced gourd pieces and shrimp. Bring the flame to low, cover with lid and cook for 10 minutes. No need to add any water as the juice from toamto is enough to cook the veggie and shrimp. Stir often to avoid burning. Now add turmeric powder, red chili powder, coriander powder, black pepper powder and salt. Keep sauteing for 10 minutes over medium flame untilt the oil separates. Garnish with coriander leaves and serve hot with rice.
How to clean shrimp/prawn
1. To remove the shell from the shrimp, first hold onto the tail while gently removing the shell around the body, then the tail can be detached completely by just pulling it.
2. After this, the vein has to be removed, make a shallow cut lengthwise down the outer curve of the shrimp’s body using a paring knife, pick out the dark ribbon-like vein running lengthwise along the shrimp’s back.
3. Then rinse the shrimp in cold water and keep them iced or cook them off.
For this recipe I’ve de-veined the kept the tail on. Its optional. If using small size salad shrimps, go for 20. You can also cut the jumbo shrimps into small bite size pieces and add to feed a large family.
Serves 3 to 4 people. (approx)