Ivy Gourd Dry Fry Recipe
Ivy Gourd Fry - thinly sliced pieces of little gourd, stir-fried with a mix of spices, topped with a sprinkling of coconut and flavoured with fresh curry leaves is just heavenly!
Servings: 4
Calories: 104kcal
Ingredients
- Ivy gourd/Tindora – 500 gms sliced
- Onion – 1 finely chopped
- Green chilies – 3-4 slit lengthwise
- Sesame seeds - 1 tbsp
- Cumin seeds -1 tsp
- Chana dal - 2 tbsp
- Grated Coconut optional - a handful
- Salt to taste
- Oil - 2 tbsp
- Mustard seeds -1 tsp
- Curry leaves - 1 sprig
- Turmeric powder - ½ tsp
Instructions
- To make kovakka masala, firstly mix the sliced ivy gourds with slit green chilies, salt and turmeric powder. Pour ¼ cup of water and then cook over low heat for five minutes.
- Once all the moisture evaporates, put in the onions and one tablespoon of oil.
- Then cook for a further five minutes.
- Dry roast mustard seeds, cumin seeds and sesame seeds in a frying pan. Cool and grind to a coarse powder.
- Stir in the ground powder together with a little oil into the kovakka masala dish.
- Mix everything well and fry till the tindora become slightly brown.
- Add curry leaves and freshly grated coconut.
- Serve Kovakka Fry as a side with white rice or Rotis.