Name: Ivy Gourd with Pomegranate and Mango Powder (Tindora Masaledaar)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons Ghee or canola oil; ½ teaspoon cumin seeds; ¼ teaspoon ground turmeric; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 medium-size tomato, cored and cut into 1-inch pieces; 1 teaspoon coriander seeds; 1 pound ivy gourd (see box), cut in half lengthwise; or 1 pound English cucumbers, ends trimmed off, peeled, and cut into strips 2 inches long and ½ inch thick; 2 tablespoons Fried Onion Paste; ½ teaspoon dried pomegranate seeds; ½ teaspoon cayenne (ground red pepper); 1 teaspoon coarse kosher or sea salt; 2 teaspoons Garlic Paste; 1 tablespoon Ginger Paste; 1 tablespoon dried pomegranate seeds; ¼ teaspoon cardamom seeds from green or white pods

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

For a simple vegetarian dinner, I often serve this tart-sweet curry alongside Black Chickpeas with a Coconut-Chile Sauce and some Perfumed Basmati Rice with Black Cardamom Pods. Long English cucumbers, cut into thick strips, will work as an alternative to the squash.