Cooking web notes

We had an overwhelming response for the cup cakes yesterday and it feels very good.  Thank you. Today's recipe is the simplest in the book.  The Ivy gourd grows in abundance where we come from.  It grows and spreads beautifully producing this vegetable year long. I maybe wrong, but thats how I remember it to be.  We had this plant at home and it would come in all forms on the table.  If served all the time, like everything else, its boring.  Nevertheless, once in a way this crispy vegetable when sautéed with chilis is great with rice and sambar or dal.  I remember eating them raw straight off the vine but not everyone is going to like it like that for sure.

Ivy gourd - 1 pound

Green chillis - 2-4 nos

Oil of your choice - 2 tbspn

Salt- to taste

Method:

1. Heat the oil in a pan and add the gourd and chillies and on a medium flame stirring occasionally sauté 

Notes:  

It takes time to get this done, so close and cook until the vegetable changes to a mellow green and then stir fry with the lid open until it changes to a light brown color

You are looking at daffodils from my friends yard.  I couldn't resist plucking them so I got myself 5 and they are beautiful.  Spring is here! Hurray!