Kovakkai is used in Indian cuisines and Thai cuisines more. Kovakkai in Tamil is known as Ivy Gourd in English, Tindora in Hindi and Dondakkai in Telugu. Kovakkai has low Glycemic Index and is good for health. It is also rich in beta-carotene. It is mostly available throughout the year. In south Indian cuisines, it is used in Sambar, cooked as stir fry and also in mixed vegetable dishes.
Cooking time: 20 to 30 minutes
- Kovakkai – 250 gms
- Onion – 1 no
- Red chilli powder – 1 tea spoon
- Turmeric – ½ tea spoon
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Asafetida – pinch
- Curry leaves – few
- Oil – 2 tea spoon
- Wash and chop kovakkai lengthwise; chop onion.
- Do the seasoning in a pan, add chopped onions and fry for few minutes till transparent.
- Add chopped kovakkai; sprinkle some water, cover with a lid and fry for 10 minutes in low flame; stir in between;
- Kovakkai takes time to cook and when it is half cooked add salt, turmeric, red chilli powder and mix well; cover again with lid and cook till kovakkai is tender and fried.
- Serve with rice or chappati.
- Tender Kovakkai tastes better. Ripe Kovakkai will be red inside.