Ivy gourd (Thondekayi / Kovakkai) is a popular vegetable in India which is often confused with pointed gourd / parwal. Pointed gourd is slightly bigger than ivy gourd and is most commonly used in North indian cuisine. We make poriyal or dry sabzi with this vegetable. This recipe is slightly different from the regular sabzi. It can be mixed with rice and it also go well with curd rice. This recipe calls for Mangalore rasam podi.
Ivy gourd – 20 to 25 nos
Tamarind – gooseberry size
Turmeric powder – 1/2 tsp
Jaggery – 2 tbsp
Asafoetida – 1/2 tsp
Mangalore Rasam podi – 1 to 2 tbsp
Salt – As req
Coconut oil – 3 tsp
Mustard – 1 tsp
Curry leaves – few
- Wash ivy gourd and cut on both the sides.
- Add some water in tamarind and extract juice from it. Keep it aside.
- In a pan add coconut oil and splutter mustard seeds. Once they crackle, add curry leaves.
- Then add the ivy gourd and saute well. So that the vegetable is coated well with oil.
- Add turmeric powder, close it with a lid and cook the ivy gourd.
- After every two minutes, open the lid and give it a mix. Do this until the vegetable is half cooked.
- Then add the jaggery, asafoetida, salt and tamarind extract.
- Mix it well, cover it with a lid and cook the vegetable.
- Once it start thickening, add mangalore rasam podi and mix well.
- Now keep it in low flame and roast the vegetable until the moisture is gone.
- Kovakkai Palya / Ivy gourd sabzi is ready. Mix it with rice or serve it along with curd rice.
This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month alphabet is ‘I’, so my contribution for this month is Ivy gourd Sabzi.