Stir-Fried Ivy Gourd with Caramelized Onions

1Preparation 1. Wash the ivy gourd thoroughly and pat them dry. Trim the ends and cut them into halves lengthwise. Set aside. 2. Finely chop the onions (2 large), garlic (3 cloves), ginger, and green chili (1). Set aside. 3. Prepare a bowl of cold water for blanching the ivy gourd later.

2Cooking the Ivy Gourd 1. Heat 2 tablespoons of vegetable oil (3 tablespoons) in a pan over medium heat. Add cumin seeds (1 teaspoon) and let them splutter. 2. Add the chopped garlic (3 cloves), ginger, and green chili (1). Sauté for a minute until fragrant. 3. Add the trimmed and halved ivy gourd to the pan. Sauté for 2-3 minutes until they start to soften. 4. Sprinkle turmeric powder (1 teaspoon), chili powder (½ teaspoon), garam masala (½ teaspoon), and salt. Mix well and cook for another 5-7 minutes until the ivy gourd is tender. Add a splash of water if needed during cooking. 5. Once cooked, turn off the heat and transfer the ivy gourd to a plate.

3Caramelizing the Onions (2 large) 1. In the same pan, heat the remaining 1 tablespoon of vegetable oil (3 tablespoons) over low heat. 2. Add the chopped onions (2 large) and a pinch of salt. Cook the onions (2 large) slowly, stirring occasionally, until they turn golden brown and sweet, around 20-25 minutes.

4Bringing It Together 1. Once the onions (2 large) are caramelized, return the cooked ivy gourd to the pan. Mix well with the caramelized onions (2 large). 2. Cook for an additional 2-3 minutes to blend the flavors. Adjust seasoning if necessary. 3. Garnish with fresh coriander leaves before serving.

5Serving Serve the Stir-Fried Ivy Gourd with Caramelized Onions (2 large) hot with steamed rice or Indian bread of your choice.