Ivy gourd(gherkins) in coconut masala

Ingredients

Ivy gourd - 250 gms - cut crosswise into thin rounds,

medium sized onion - 1no. - finely chopped
sesame seeds - ½ cup
grated coconut - ¼ cup

dried red chillies - 4 - 6nos.

jaggery powder - 1tsp
salt - as per taste

turmeric - 1/2 tsp

For seasoning

Oil - 2 tbsp

Mustard - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 1 sprig

Method

1. In an iron skillet, lightly roast sesame seeds, coconut and dried red chillies.

2. Cool and ground them into a smooth paste (use little or no water while grinding)

3. In a pan, heat oil, toast mustard seeds, cumin and curry leaves.

4. Add onion, saute a little bit, and then add round slices of ivy gourd. Mix them once, cover and cook, stirring in between for 10 to 15 minutes on medium heat. Allow it to cook in its own moisture.

5. When they are tender and giving off wonderful smell, add the sesame-coconut paste, jaggery, salt and turmeric. Sprinkle 2 to 3 tbsp of water, stir to mix and cook them covered for 2 minutes and then cook them open till they are dry and done.

6.  Serve warm with rice or chapati.