- 1/2 kg Ivy gourd
- Oil for deep frying
- 1 tbsp salt
- 1 tbsp turmeric powder
- 1 tbsp chilli powder
- 1/4 tsp amchur powder
Wash and pat dry the ivy gourd.
Cut the tips of either ends.
Slice the vegetable into equal size rounds.
Smear 1/4 th of the salt and 1/4 th of the turmeric .
Marinate and keep it aside for 30 minutes.
After 30 minutes , squeeze the ivy slices so that the excess water is drained .
Heat oil in a heavy bottomed pan and fry these in batches.
Deep fry to crisp. It does take little time .
Collect in a colander.
It should be crispy, now smear the remaining salt, turmeric, chili powder and amchur powder.
This crispy goes well with curd rice , sambhar rice or rasam rice.
A good way for children those who do not like this vegetable. At this juncture I should say that I learnt this from my second daughter in-law Mrs Veena Naresh.
Slicing these tiny Ivy gourd will be tedious, but I used the vegetable slicer dicer for quick chopping. I have given the link below, it does wonders and is really good
Vegetable Cutter,Chopper,Grater & Julienne Slicer with Seven Interchangeable Stainless Blades https://www.amazon.com/dp/B01N5H1QD2/ref=cm_sw_r_other_taa_Kr7DzbSX8SEZJ