I can’t believe it’s already Friday! This week just flew by. Was I that busy? Why even worry, after all it’s almost weekend. And it’s not just any weekend, it’s Arvind’s Birthday tomorrow 🙂 🙂
Initially I was planning to throw a party, but my Man wants a quiet time just with me (blush blush!!) 😉 Ok, quiet time, which means we are eating at home, which mean I need to cook some of his favorites. I still can’t figure out what to cook, I just know what I am baking. Have tons of dishes going through my mind, so many favorites from my blogger friends! HUH!! Well, I have stored some of his favorite packed food in the refrigerator too.. you know, just in case !! To start with, I have to at least finish baking the cake.
Ok guys, I am going straight to my today’s recipe. Again, this is one of my 5 ingredients recipe. It doesn’t take any prep time and very minimal cooking time. This dish can be enjoyed as an appetizer or even as a side. This particular vegetable is called Kundru in Hindi and Ivy Gourd in English. It is a tiny little green color vegetable which grows aggressively on vines. I think it’s also called Tindora.. so many names!!
Recipe # 7 for ‘ The 10 with 5 Challenge’
- A handful of Ivy Gourd/Kundru (I don’t remember the measurement at all)
- 2 tbs cumin seed/ Jeera
- 2 tbs fennel seed/ Saunf
- 1 tbs carom seed / Ajwain
- 1/2 tbs chilly flakes
- salt and pepper
Slit the tiny Ivy gourds in half
In a pan heat about 2 tbs oil
Add the cumin seed, fennel seed, carom seed and chilly flakes and let them sizzle
Add the ivy gourd, some salt and pepper
Saute them till they become little tender and soft.
Switch off the heat and serve hot.. how easy was that ? 🙂