I used to host lavish dinner parties in the past. Which would have me begin the cooking process a day or two in advance. Those were the days! For the last couple of years, I have slowed down on everything. Especially during the holidays. It’s not that I do not make a big deal about having fun. But, just prefer to have it low-key with best friends. But does this mean that I skip on the food? Of course not! I could never live with myself if I did. The cooking still continues in full swing. I have carefully altered the menu, though. I choose the best items, that are definite crowd-pleasers. So, here is one such item for you all to try.

Ingredients

• 1 lb ivy gourd (parwal)
• 1 medium onion
• 2 garlic pods
• 1 inch ginger
• 1-2 medium tomatoes
• 1 cup, peanuts toasted and powdered
• salt
• 1/2 turmeric powder
• 1 tsp chili powder
• 1 tsp cumin seeds
• few curry leaves
• few tsp oil

Method 

1. Heat oil in a wok, saute onion, ginger-garlic and tomatoes for few minutes. Then, wet-grind it to thick paste, set aside.
2. In the same wok, add few more teaspoons of oil. Add cumin seeds plus curry leaves.
3. Followed by vegetables. Stir-fry it for few minutes, or until the oil coats well-on to the vegetables.
4. Now, add the wet-ground puree to it, Further add salt, turmeric and chili powders too. Cover and cook till the vegetable turns tender.
5. Top it with powdered peanuts, simmer and cook over low-heat until oil shows up on the top. Serve warm to go with chappathis or plain steamed rice.