Ivy Gourd Stir Fry

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Rustic, earthy and with a simple blend of flavors, this ivy gourd stir fry is a classic, healthy Indian dish that comes together in under 15 minutes.

Pair this with some chapati, dal and rice, and you’ve got yourself a wholesome, complete meal.

The dish is vegan, gluten-free and dairy free, which makes it perfect for those with dietary restrictions too.

Ready to give this recipe a try? Here’s all you’ll need to know about it before you do.

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Ingredients For the Recipe
How to Make the Ivy Gourd Stir Fry
Frequently Asked Questions
Tips & Tricks to Make the Ivy Gourd Stir Fry
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Ingredients For the Recipe

You’ll need just a few simple ingredients to make the ivy gourd stir fry dish.

Oil: 1 tbsp
Cumin seeds: ½ tsp
Fenugreek seeds: 6-7
Nigella seeds: ¼ tsp
Dry fenugreek leaves: ½ tbsp
Ivy Gourd (cut into quarters vertically): 1.5 cups
Turmeric powder: A pinch
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Salt: ½ teaspoon or as per taste

How to Make the Ivy Gourd Stir Fry

Got all the ingredients ready? Here’s what you’ll need to do next to make the ivy gourd stir fry.

Heat oil in a pan.

add all the ingredients for tempering in a pan

Add the cumin seeds, fenugreek seeds, nigella seeds, and dry fenugreek leaves. Stir.

add pieces of ivy gourd into the pan and mix well

Next, add in the ivy gourd pieces and mix well with the tempering. Saute and stir for 1 minute. Close the lid and let the mixture cook. Keep stirring in between so as not to let the mixture stick to the bottom of the pan.

add all the spices to the pan and cook well

Cook for 12-15 minutes or until the ivy gourds are cooked.

enjoy yummy ivy gourd stir fry with rice or chappati

Serve hot as a side dish with Indian rice and curries.

Frequently Asked Questions

What Else Can I Add to the Ivy Gourd Stir Fry?

I kept the dish super simple and used only ivy gourd, but you could also make it a vegetable medley and add in some sliced potatoes, carrots or cauliflower if you want.
In fact, almost all veggies work wonderfully with the ivy gourd in this easy recipe.

How Do I Store the Leftovers?

The best part about this ivy gourd stir fry dish is the fact that it can stay fresh for up to 5 days if stored correctly.
I would recommend transferring it to an airtight container and then refrigerating it.
You can then easily reheat it in a pan over low heat, stirring continuously.

Tips & Tricks to Make the Ivy Gourd Stir Fry

Ready to give this recipe a try? Here are some tips and tricks you might want to take note of before you try this easy recipe.

You can use a non-stick or a stainless steel pan to make this dish, but I would highly recommend using a cast iron skillet to get a bit of a crunch factor and a nice char on the ivy gourd.
To add some extra heat to the dish, you can also chop up some green chillies and add them in along with the ivy gourd.
You can choose to cut the ivy gourd into quarters just like I did, or even slice them vertically to make thin sticks- it all depends on your personal preference.
If you’re adding in other veggies, you’ll need to make sure you cook them at the right stage. Potatoes, for instance, take longer to cook, so you’ll need to add them in first.
To get a nice crispy texture into the ivy gourd, you can toss the cut pieces into some rice flour, and then add them into the pan.
Remember to cook the dish at medium to low heat. Keeping the heat too high will cause the ivy gourd to stay undercooked from the center, and burn on the sides.

Serving Ideas & Suggestions

My favorite way to enjoy this ivy gourd stir fry is to team it up with some rotis or partahas.

To make it a part of a complete Indian meal, you can also serve it with some classic Indian dal and rice.

Loved this easy stir fry dish? Inspired to try some more dry curries and stir fry recipes? Here are a few handpicked ones that you might want to try.

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