Sandhya & Savitha
Ivy gourd is a very tasty and turns a little tangy when cooked. This is the last vegetable mostly anyone would prefer! It is quite popular in North India for the subzis that are prepared with Ivies and its close cousin Parwal. Check out how Ivy gourd is cooked in both Kerala and Tamil Cuisine, that goes well with south Indian Meal.
Prep Time 15 mins
Cook Time 10 mins
Kovakkai or Ivy Gourd 250gm slice in long and thin
Onion 1 Big thinly sliced
Turmeric powder half tsp
Chili powder 1 tsp
Salt as required
Coconut oil 1 and half tbsp
- Take a wide pan, heat oil. Add the sliced kovakkai. Saute till it turns brown.
- Then add onions. Saute till onions becomes light brown.
- Add the powders and salt.
- Saute it for another 5 minutes
Tasty Kovakkai fry is ready!
Prep Time 10 mins
Cook Time 15 mins
Kovakkai/ Ivy Gourd (250 gm) – Thinly sliced
Onions 2 nos. Thinly sliced
Red Chili powder 1 tsp
Turmeric powder 1 tsp
Hing 1/2 tsp
Rice flour 1 tbsp
Gram flour (besan) 3 tbsp
Oil 3 tbsp
- Microwave the chopped ivy gourds with a closed microwave-safe lid for 5 mins. Do not add water.
- In a pan, heat oil, add mustard seeds. Let it crackle, then add the sliced onions.
- Saute it for a minute and add the microwaved ivy gourds and saute it on a medium flame.
- Add salt and keep tossing it for a while, roughly about 5 mins.
- In a bowl mix rice flour, gram flour, turmeric powder, red chili powder, salt and hing.
- Add this flour mix to the ivy gourd, saute till the raw smell of the flour goes off.
Serve with South Indian meals, especially with Sambar rice or Rasam rice