Ivy Gourd and Onion (Gilora nu Shak)
Try this Ivy Gourd and Onion (Gilora nu Shak) recipe, or contribute your own.
Try this Ivy Gourd and Onion (Gilora nu Shak) recipe, or contribute your own.
- 1/2 tsp turmeric
- 1 large onion - sliced
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 500 g gilora (ivygourd)
- 1 tsp salt – adjust to taste
- 1 tsp chilli garlic ginger (pulp 3 green chillies, 1 garlic clove and a clove sized piece of ginger)
- 2 tsp cumin coriander powder
- 1/2 tsp red chilli powder - optional if you want it hot.
- Carbohydrate 0.24258937477561 g
- Cholesterol 0 mg
- Fat 27.1343675546658 g
- Fiber 0.0775062497321662 g
- Protein 0.112258124909666 g
- Saturated Fat 3.50559250708496 g
- Serving Size 1 1 Serving (153g)
- Sodium 0.458624999147887 mg
- Sugar 0.165083125043444 g
- Trans Fat 1.3114775026115 g
- Calories 241 calories
Step-by-step
- Wash the Gilora (ivy gourd) and dry well before cutting off the top and tail ends.
- Then cut in half and slice in thirds lengthwise, so you get at least 6 thin slices per Gilora.
- Peel and slice onion.
- Now heat oil in a non stick pan - medium heat.
- When oil starts to haze add the Mustard Seeds, then Cumin Seeds.
- When they sizzle and pop add the Turmeric quickly followed by the sliced onion.
- Stir then add the Gilora.
- Mix well, add salt. cover and cook for 10 minutes.
- Now add the pulped green chilli, garlic, ginger paste.
- Mix well and stir fry for a couple more minutes.
- Gilora will have wilted and changed colour, prod with a spoon to check they are soft and cooked through before adding the Cumin Coriander Powder. (Taste and add red chilli if you want it spicier)
- Cook uncovered for the remainder few minutes, ensuring they don't burn by gently stirring.
- Turn off heat. Taste and adjust seasoning if required.
- Garnish with chopped coriander and serve with Rotli, Khadi and Bhat or With Dhar Bhat!
Undercooking ivy gourd leaves the vegetable uncomfortably rubbery and dense, completely missing the tender interior texture that proper steam-cooking achieves. Slicing each gourd lengthwise into at least six thin pieces ensures the vegetable yields to heat rapidly without requiring excess oil. When the oil shimmers and hazes at medium heat, introduce mustard seeds before cumin seeds to prevent scorching the more delicate cumin. Covering the pan for ten minutes traps moisture inside the vessel, allowing the dense flesh to soften evenly while onions break down into a sweet, translucent background. Although traditionally served with rotli and dhar bhat, cooks needing a lower carbohydrate profile can easily substitute the grain components with roasted cauliflower rice or simply enjoy the spiced vegetables alongside a dense dairy-based khadi.
A common error involves adding ground spices too early in the cooking process, which burns the coriander and cumin powders against the hot pan surface. Incorporating ground spices only after the gourd turns soft and changes color protects their volatile aromatic compounds from scorching. Stirring continuously during the final uncovered minutes evaporates remaining surface moisture and builds concentrated savory notes without sacrificing structural integrity.
