A simple stir fry that tastes great with rice. My mom has never cooked this vegetable and it was only after my wedding, I even knew about this veggies’s existence. So, any time we visit the Indian store I never to fail to buy it and I always make this stir fry. The vegetable cooks pretty quick, but you can cook it longer to get a slightly crunchy dish. I used a mandolin to slice it evenly and you can also slice it vertically. Off to the recipe.
Simple ivy gourd fry.
- oil - 2 tsp
- mustard seeds - 1/4 tsp (kadugu)
- urad dal - 1 tsp (ulutham paruppu)
- Ivy Gourd - 5.5 cups - sliced (kovakkai)
- salt - to taste
- turmeric - a pinch
- chilly powder - 1/2 tsp
- coriander powder - 1 tsp
Heat oil and splutter mustard seeds. Add urad dal and saute until the dal turns golden brown.
Add the kovakkai (ivy gourd), salt, turmeric, chilly powder and coriander powder. Turn off the stove when the vegatable is cooked. I cooked it for longer so that the kovakkai crisps up slightly. It took around 1 hour.
- You can stop cooking when the vegetables are cooked or continue to cook on a medium flame, stirring often to get a slightly crispy side dish.
- Sambar powder can also be used instead of chilly powder.
Tasty side dish that goes well with rice.