My obsession with tindora/vargoli/ivy gourd continues unabated, and each time I see them at the farmers market, I cannot help but buy more than one person can reasonably consume. No one has ever called me ‘reasonable.’
Last night I realized that I had about a half-pound of gourds left, and a large sweet potato that wasn’t getting any fresher. I decided to move away from the pickle-and-peanut concept I’ve found so reliable for vargoli, and considered a different tack. The results were really, really delicious.
Ingredients:
Sauce:
– 1/2 tsp. Dijon mustard
– 1/4 tsp. fresh grated horseradish
– 1/8 cup red wine vinegar
– 1/8 cup olive oil
– Splash Madeira wine
– 1 pinch herbes de Provence
– Salt and pepper to taste
Other:
– 1/2 pound fresh vargoli (aka tindora, ivy gourd, gourd, etc.)
– 1 large sweet potato
First, microwave your sweet potato (skin on) for about 3 and a half minutes, until soft but not quite done. Set it aside to cool a bit. While that’s going, clean and slice your vargoli into rounds and set them aside and, in a small glass, mix the sauce ingredients until nicely emulsified.
Now get a wok (or fry pan) going on medium-high heat. Add some oil (maybe 2 tbs). When it’s all up to temperature, add your mustard seed and coriander seed, heating until they start to crackle and jump. Add the sliced vargoli and stir-fry for a minute, then let it be still while you peel and dice the sweet potato.
Toss the potato and cup of sauce in with the vargoli, and cook until everything’s done, stirring as little as possible to let things caramelize a bit.
Served alone this makes a really delicious and very healthy meal that is even vegan and gluten free, but I really like having a side of good yogurt (Greek or home-made regular) to go balance it out. Enjoy!!!