Kovakkai Poriyal | Ivy Gourd Stir Fry
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!
Servings: 4
Calories: 70kcal
Equipment
- Cast Iron Pan or Kadai
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 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
Instructions
- 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.
- Now add the chopped ivy gourd, salt, turmeric powder, and red chili powder.
- Sprinkle 1 to 2 tsps of water and mix well. Do not add more water.
- Cover and cook for 5 minutes.
- After 5 minutes, remove the lid. Mix well. Here is how it looks.
- 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.
- After about 12 minutes, add the rice flour and mix.
- 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.
Notes
- You can also microwave the chopped ivy gourd for 8 to 10 minutes to speed up the process. In that case, don't cover and cook. Add the spices and cook for 10 to 12 minutes till the moisture is all gone, and ivy gourd turns crispy.
- We love the light brown/black crust on our ivy gourd. It tastes so good, and it's the magic of slow cooking in a cast iron pan. After covering and cooking the ivy gourd, reduce the heat to medium-low and not cook in high heat.
- As always, adjust the spices and salt to taste.
- Use tender ivy gourd for best results. Do not use the ripe ones.
- Do not use more water while cooking the vegetable. It makes it mushy. We want soft, tender ivy gourd with a crunch.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 738mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 2mg