Monday, June 20, 2016
Once while browsing through my refrigerator I found a handful of Ivy Gourds - long forgotten - tucked away in a remote corner. They had become red and ripe though they were in the MoistFresh Zone of the refrigerator.They looked beautiful and juicy. But I felt that they could neither be used nor discarded. My saviour during such times is my cousin who could conjure up a delicious dish with anything and everything edible in no time. When I sent her an SOS regarding the ripe Ivy Gourd, she sent me back a beautiful recipe for this tasty Tonde Hannina Chutney/ Kovai Paza Chutney. Henceforth when ever I buy Ivy Gourds I save up a portion to be ripened so that I can prepare the delicious lip smacking Tonde Hannina Chutney/ Kovai Paza Chutney.
Ripe Ivy Gourd - 2 cups
Red chillies - 4
Salt - 1/2 tsp
Tamarind - A small marble size ball
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida - 1 pinch
Sesame oil - 2 tbsps
1. Wash and chop the ripe Ivy Gourds (do not worry if they get squished), Tonde Hannu/ Kovai Pazam.
2. Dry roast the fenugreek seeds till they become dark in colour emanating a pleasant aroma.
3. Remove the roasted seeds and heat 1/4 tsp of sesame oil in the same pan and roast the red chillies till they turn crisp.
4. Remove the roasted chillies, heat 2 tsps of oil in the same pan and saute the ripe Ivy Gourds.
5. Powder the roasted fenugreek seeds, roasted chillies and salt in a mixer.
6. Add sauteed Ivy Gourd and tamarind and grind all the ingredients together smoothly.
7. Heat the remaining oil in the pan and splutter mustard seeds.
8. Add asafoetida followed by the ground paste and keep stirring.
9. When the oil separates and the chutney comes together switch off flame.
Enjoy the lip smacking Ripe Ivy Gourd Chutney/Tonde Hannina Chutney/Kovai Paza Chutney with steaming hot rice. It goes well with dosas and chapaties. It is also a delicious bread spread.