Ivy gourd/Kovakka was one vegetable that I have had almost all of my school days ! 😀 My school lunch was always simple , rice accompanied by a moru kachiyathu and kovakka mezhukkupuratti/stir fry. And Ivy gourd was the only vegetable that I liked at that point of time.This Stir fry is comparatively different from that, as I have added onions and other seasoning ingredients .When you include a lot of vegetables in your daily menu, you definitely need to have at least 2-3 distinct flavor for the same vegetable to avoid repetition of the taste. Even the slightest change could make huge difference, I assure you! 🙂
Stir fries/mezhukkupurattis are easier to make, once you get the tricks.They even taste good by simply sauteing in coconut oil and green chillies.This stir fry is quick and easy, you can either steam Ivy gourd or cook everything together.
- Ivy gourd/kovakka/tindora – 250 gm, cut lengthwise
- Onion – 1 medium, thinly sliced
- Red chilli powder/chilli flakes – 1/2 tsp
- Garlic – 2-3 , lightly crushed
- Turmeric powder -1/4 tsp
- salt – as per taste
- coconut oil /any oil – 2 tbsp
- water – 4-5 tbsp
- wash and trim the ends of kovakka/Ivy gourd , slice them and set aside.
- In a heavy bottom pan(I used my cast iron pan ) , add 1 tbsp oil and let it heat up.
- To which add sliced onions and saute until browned.
- Add the sliced Kovakka/ Ivy gourd, salt and turmeric powder and crushed garlic ,mix everything well.
- Add 3-4 tbsp of water to cook the ivy gourd, cover and cook until done.
- Once the water is all evaporated and Ivy gourd is cooked well, saute and add red chilli powder.
- Mix gently ,add more oil( remaining 1 tbsp) if required.
- Let the Ivy gourd be in low flame until browned well.The onions will also caramelize along with the Kovakka pieces.
- Swtich off the flame and serve hot!
- Alternatively ,you could steam Ivy gourd and use too.
- Kovakka mezhukupuratti, tastes good only when its browned and stir fried in low flame 🙂
- I use garlic with skin on( wash it thoroughly and remove the outer thin skin) , as it gives the right flavor and aroma. you could remove the skin and use .
- For a change in taste you could add sambar powder or any garam masala towards the end for the same recipe. 😉 use 1/4 tsp ,in that case.
- You could cut them lengthwise or cut them into cubes.
- Garlic is optional, we kinda like its flavor! 🙂
- Always buy tender ,green Ivy gourd, and discard the ripe ones while cooking.( gently press the Ivy gourd ,if its stiff and rigid it is tender)
- You could also add tomato to this recipe.
- Do not add the whole oil at once, add as when required.
- You could increase the quantity of red chilli powder to 3/4 tsp if you want spicy. Alternatively add two sliced green chillies as well.