Ivy Gourd (Kovakka) Stir-fry

Ivy gourd or kovakka stir fry is a South Indian side dish. Because of ease of cultivation, it is available in most of the Kerala houses. You can cultivate this climber even in a clay pot. It is not a seasonal plant and cooking it is also very easy. 

You can prepare this dish within 15 minutes. Adjust the green chili according to your taste.

Ingredients

Ivy gourd (kovakka), 350g
Coconut oil, 2 tbs
Mustard seeds, ½ tsp

Onion (finely chopped), 1 no. or 130g
-OR-
Shallots (chopped), 8 to 10 nos.
Green chili (finely chopped or slit), 3 nos.
Curry leaves, 2 sprigs
Turmeric powder, ½ tsp
[Optional] Chili powder, ¼ tsp
Salt, ½ tsp
Grated coconut, 5 tbs

Preparation

• Soak the Ivy gourd in water and clean each one individually. Pat dry with a kitchen towel. Chop into small pieces and set aside.
• Heat oil in a thick-bottomed non-stick or iron pan and add mustard seeds.
• Once it pops add onion, curry leaves, green chili, and sauté for two minutes over medium flame or until translucent. 
• Add turmeric and chili powder, mix well. 
• Add ivy gourd and sauté for two minutes over medium flame.
• Add salt and mix well.
• Close the pan and cook for eight minutes over low flame. Do not forget to lower the flame, and do not add water. Allow it to cook in the steam.
• Stir occasionally to avoid charring.
• Open the pan and add coconut and sauté for two minutes.
• Check salt.
• Close the pan and continue to cook for 2-3 minutes over low flame.
• Open and stir well. Switch off the flame and keep it closed for two minutes.

Your ivy gourd stir-fry is ready. Enjoy with rice. 

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