Kovakkai Curry / Poriyal – Stir fried Ivy Gourd
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 tbsp Oil
- 1 tsp Mustard seeds
- ½ tsp Turmeric powder
- 1 – 1 ½ ½ Red chili powder
- to taste Salt
- few Curry leaves
- ¼ tsp Asafetida
Wash and cut the vegetable into thin roundels. I usually par-cook the vegetable before frying it, since it cooks quickly and uses little oil. 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.
In a frying pan, heat the oil. Add the mustard seeds, turmeric powder, asafoetida, and red chili powder. Fry for about 30 seconds and then add the cooked vegetable. Add salt and mix well.
Fry in low flame until the vegetables are slightly brown and well combined.
Serve the Kovakkai Curry warm with rice and sambhar/rasam! I love this curry with curd rice.
Calories: 38kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 11mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg