Ivy Gourd Stir Fry / Kovakkai Poriyal
"Simple and no-frill ivy gourd stir fry or kovakkai poriyal/kari as we say in Tamil – a perfect everyday curry that pairs well with rice! Learn how to make this simple curry in a cast iron pan with detailed step-wise pictures."
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Ivy Gourd Stir Fry
YIELD
4
CUISINE
Tamil Nadu
TIME
37 M
COURSE
Entree
Ingredients
Simple & no-frill
– 1 tbsp oil – ½ tsp mustard seeds – 1 tsp urad dal – 1 tsp chana dal – ⅛ tsp asafoetida – 500 grams ivy gourd kovakkai, edges trimmed and cut lengthwise evenly – ⅛ tsp ground turmeric – 2 tsp water – 1.25 tsp salt – 1 tsp red chili powder – 1 tsp rice flour Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
You will need:
Instructions
Simple & easy-to-follow
Step 1
- Heat the cast iron pan and add the oil. Add the mustard seeds, urad dal, chana dal, and asafoetida when the oil is hot. Let the mustard seeds splutter.
Step 2
- Now add the chopped ivy gourd, salt, turmeric powder, and red chili powder.
Step 3
- Sprinkle 1 to 2 tsps of water and mix well. Do not add more water.
Step 4
- Cover and cook for 5 minutes.
Step 5
- After 5 minutes, remove the lid. Mix well. Here is how it looks.
Step 6
- Reduce the heat to medium-low and cook for 10 to 12 minutes. Keep stirring for every two to three minutes. Please do not leave it unattended.
Step 7
- After about 12 minutes, add the rice flour and mix.
Step 8
- Cook again for 3 to 4 minutes until the ivy gourd crisps up. For a crispier version, reduce the heat to low and cook for a longer time. But I cooked it over medium-low heat for 4 minutes. Turn off the heat and let it cook in the residual heat. Serve warm with rice and sambar/kuzhambu/rasam or with a variety rice of your choice.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.