Kovakkai Poriyal – Ivy Gourd Stir Fry
Kovakkai known as Ivy Gourd in English may not be a favorite for many people because of its peculiar taste but it has got loads of nutrients which we won’t want to miss. So, try to include that more in your diet for maintaining the healthy body.
Kovakkai Poriyal – Ivy Gourd stir-fry – A curry prepared by cooking ivy gourds along with onions, tomatoes and Indian spices that goes well with rice as well as roti/chapathis. Many people don’t like this vegetable, but when prepared this way, we would try to enhance the taste of this vegetable and make it more preferable 🙂
Kovakkai Poriyal – Ivy Gourd Stir Fry Recipe
1) Ivy gourd (Kovakkai) – 20 to 25
2) Onion – 1
3) Tomaotes – 2
4) Sambhar powder – 2 tbsp (or) red chilly powder, coriander powder, cumin powder – 1 tsp each
5) Fennel powder – 1 tsp (Optional)
6) Salt – as needed
7) Turmeric powder – 1 tsp
8) Curd – 1 tsp
9) water – 1/3 cup
10) Asafoetida (Perungayam) – 1 tsp
11) Oil – 4 tbsp
8) Mustard seeds – 1tsp
9) Curry leaves – a few
10) Coriander leaves (Cilantro) – a few
11) Urad dhal (Ulutham paruppu) – 1 tsp (Optional)
12) Cumin seeds – 1 tsp
13) Corn flour – 1 tbsp
1) Cut the ivy gourd pieces into thin slices (Round shaped). Add salt, sambhar powder, Fennel powder and turmeric powder.
2) Add curd to it and mix well. Keep it aside and let it marinate for 15 minutes.
2) Heat 3 tbsp of oil and add mustard seeds. When they begin to splutter, add urad dhal , curry leaves and cumin seeds and then add onions and saute well until they turn pink. Now, add tomatoes and saute until they turn mushy. Adding salt at this step would speed up the cooking.
3) Now add the marinated ivy gourd and mix well. Sprinkle some water and keep it in medium flame. Keep the lid covered.
4) Once in two minutes, sprinkle some water and close the pan with lid.
5) Once it is 3/4th cooked, you can keep the stove in simmer. Add a tbsp of oil at this point. You can find the texture and taste of the kovakkai poriyal getting better now.
6) Once it is cooked well, add corn flour and mix well.
7) Serve it with hot rice and any sambhar/kuzhambu of your rice. Curd rice would go well with this sabzi.
1) Do not add water just like that for it might turn totally mushy. Just sprinkle water and cook it covered.
2) Do not miss to add tomatoes as those are believed to increase the taste of kovakkai.
3) Adding a bit more oil than usual is required for this dish.
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