Kovakkai Poriyal / Ivy Gourd Stir-Fry

Kovakkai is called Ivy-Gourd in English and Tindora in Hindi. They are like the teeny-weeny versions of cucumbers. I found them at the local Asian Grocery store the other day and was very excited to find them after a really very long time. The stir-fry or the dry curry is very easy to make and requires just the basic ingredients. It goes very well with Roti or rice.

Ingredients:

Ivy Gourd - Sliced - 2 Cups
Oil - 2 - 3Tsp
Mustard seeds - 1 Tsp
Urad Dal - 1 Tsp
Chana Dal - 1 Tsp
Turmeric powder - 1/2 Tsp
Chili Powder - 1/2 Tsp
Salt - To Taste
Cilantro - To Garnish

Method:

• Wash the Ivy Gourd well and cut them into long and thin slices.

• Take a wok, add 2-3 tsp of oil. Once the oil is hot add mustard seeds.

• Add Urad Dal and Chana Dal as the mustard seeds pop up.

• Now add the sliced Ivy Gourd to the seasoning.

• Mix the Ivy Gourd well with the seasoning.

• Add salt according to taste. 

• Then add the turmeric powder and Chilli powder. 

• Mix well and cover and cook for 8-10 minutes.
• Keep stirring in-between so that vegetable does not burn at the bottom of the pan.

• Once the Ivy-Gourd turns pale  and soft and is easily breakable with a spoon, the stir-fry is done.Serve hot and Enjoy !!