Kovakkai poriyal / Tindora fry / Ivy gourd fry

Kovakkai fry is a yummy simple fry that tastes great with  for sambar/rasam rice.I love this vegetable .This is not a familiar veg to me,as i never seen this veg in my home town.After marriage when we stayed at Bangalore I come over this veggie and liked the taste.Here in Leeds this is one of the veg that is available all time.So I used to do this very frequently and also my kid likes it too much.Besides kovakkai has lots of medicinal values too ,its rich in minerals,protein and fibre and good for diabetics.And here comes the recipe….Try it and see…and let me know your outcome…

 

 

Ingredients

 

Kovakkai -  1/2 kg

Turmeric powder / Manjal thool – 1/2 tsp

Chilli powder / Milagai thool – 1 tsp

Coriander powder/ Kothamalli thool – 1 tsp

Coconut – grated 2 tsp

Mustard seeds / Kadugu – 1/2  tsp

Uraddal / Ulunthamparuppu – 1/2 tsp

Curry leaves – 1 spring

Asafoetida / Perungaya thool – a pinch

salt to taste

oil – 2 tbsp

 

Preparation

 

Wash the tindora and trim the edge.Cut  the veggie in to thin slices.

 

 

Heat oil in a kadai  and splutter mustard seeds and  urad dal .Add the curry leaves and asafoetida and fry for few seconds.Add the veggie and saute them well for few mins.

 

 

Then add the dry powders and salt and mix them .

 

 

Cook the veggie in medium heat till it turn soft and shrinks in size and changes colour.Stir in between to avoid burning.

 

 

Now add the grated coconut and mix.And fry for few mins and switch off.

 

 

Serve this fry as a side dish for sambar rice or any variety rice.