Kovakkai Curry / Poriyal | Ivy Gourd Stir Fry
Next to okra / vendakkai, kovakkai or tindora is one of our favorite vegetables. This simple kovakkai curry or poriyal is the most common recipe I make with the ivy gourd.
Servings: 4 people
- 1 ib Kovakkai Cut into roundels
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Turmeric powder
- 1 ½ tsp Red chili powder
- 1 teaspoon Dhania Jeera Powder
- to taste Salt
- ¼ teaspoon Asafetida
Wash and cut the kovakkai into thin roundels. We can chop them in this strips as well if preferred.
In a frying pan, heat the oil. Add the mustard seeds, turmeric powder, asafetida, red chili powder and dhania jeera powder. Fry for about 30 seconds and then add the chopped ivy gourd.
Add salt and mix well. Cover the pan and let the ivy gourd cook in low to medium flame until they become a little soft.
Once the kovakkai is cooked to almost done, remove the lid and fry until it turns golden brown.
The amount of time we let the vegetable fry is personal preference. Some like it extra crispy and some like it softer. Adjust the frying time based on that and keep stirring it in between so that they don't burn.
Choose green and stiff vegetable when making the kovakkai stir fry
- When cooking in a hurry we could par cook the vegetable before frying it. To do so, transfer the chopped vegetable into a microwave safe bowl and sprinkle some water over it. Wrap it with a plastic wrap (microwave safe) and cook for about 6-8 minutes or until the vegetable is soft and cooked.
Calories: 40kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 13mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg