Ivy Gourd Stir Fry (Kovakka Peera)

As we are observing lent, the vegetarian recipes are explored the most during this time of the year. What are the recipes that you generally try that go with steamed rice? Though there are no dearths of recipes, but the ones that suit your family's taste buds is what matters the most. So I keep trying out different recipes that go well with all. 

This is one such recipe, that fitted perfect to all.Kovakka(Ivy Gourd)is generally made dry kovakka stir-fry fry at home, but this one with grated coconut and tamarind is different. Kovakka peera similar to the netholi peera or meen peera that you can always try with fresh tender kovakka. Tastes yum with hot steamed rice. Do check this simple stir-fry a try and enjoy !!

Watch out the YouTube #shorts for this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5 

Ingredients 

kovakka (ivy gourd) 300 gm

garlic 2 cloves

ginger 1’’ piece 

shallots 8-10

green chillies 2, broken

curry leaves 2 sprigs

malabar tamarind 2–3 pieces 

coconut oil 1 tbsp

grated coconut 1/2 cup

turmeric powder 1/2 tsp

chilly powder 1/2 tsp

salt to taste

Method

• Wash and cut the kovakka (ivy gourd) in thin, slender pieces. Keep aside.
• Soak the tamarind in water for 15–20 minutes.
• In a mortar and pestle, crush the ginger, garlic, shallots, green chillies. Add the crushed ginger, garlic, shallots and green chillies to a mann chatti (earthen pot). To this, add grated coconut and turmeric powder, chilly powder, salt and curry leaves. Rub with your hands and give a good mix. 
• Then, add the cut kovakka and the Malabar tamarind (soaked) with the water. 
• Place on flame and cook covered on low flame for 10 minutes. Adjust salt, and cook covered for 5 minutes till the moisture is dried up. Finally, garnish the curry leaves, and drizzle the coconut oil on top. Keep covered for 5 minutes and serve warm.

NOTES

* If you're using frozen coconut or using grated coconut with long strands, it's better to crush the coconut along with spice powders without adding water and add.

* You can use padavalanga (bottle gourd) instead of kovakka too.