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Kovakkai (ivy gourd) stir fry
Ingredients:
1/2 kilo kovakkai, cut into strips (trim the tips off before cutting)
2 tsp cooking oil
1 tsp red chilli powder
1/2 tsp garam masala (OR) 1 tsp rasam powder (both optional)
1 tsp urad dal
1 tsp little brown mustard seeds
Salt to taste
Method
1. Heat the oil in a wide pan, add the mustard seeds and urad dal. Cover while the mustard seeds pop and the dal turns golden brown.
2. Add the red chilli powder and stir it around for a few seconds, then add the kovakkai.
3. Mix well, then turn the heat down to low, and cover the pan.
4. Let the kovakkai steam-cook for 15 minutes. Uncover the pan and turn up the heat. Add the salt and the rasam powder, mix well.
5. Keep an eye on the vegetable while you cook it for a few minutes on high, until little brown spots appear on the bottom layer. Serve hot with white rice and any sambar.
Ingredients:
1/2 kilo kovakkai, cut into strips (trim the tips off before cutting)
2 tsp cooking oil
1 tsp red chilli powder
1/2 tsp garam masala (OR) 1 tsp rasam powder (both optional)
1 tsp urad dal
1 tsp little brown mustard seeds
Salt to taste
Method
1. Heat the oil in a wide pan, add the mustard seeds and urad dal. Cover while the mustard seeds pop and the dal turns golden brown.
2. Add the red chilli powder and stir it around for a few seconds, then add the kovakkai.
3. Mix well, then turn the heat down to low, and cover the pan.
4. Let the kovakkai steam-cook for 15 minutes. Uncover the pan and turn up the heat. Add the salt and the rasam powder, mix well.
5. Keep an eye on the vegetable while you cook it for a few minutes on high, until little brown spots appear on the bottom layer. Serve hot with white rice and any sambar.
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