Kovakkai Poriyal

Ingredients

• - 250g ivy gourd (kovakkai)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare ivy gourd: Wash 250g kovakkai (ivy gourd). Trim both ends and slice into thin rounds or halve lengthwise.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add ivy gourd: Add the sliced kovakkai. Season with half tsp turmeric and salt.
5. Cover and cook: Cover and cook on low-medium heat 8-10 minutes until ivy gourd is fully tender and slightly translucent.
6. Open and fry: Remove lid and cook on high heat 3-4 minutes until edges begin to caramelise slightly.
7. Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 1-2 minutes.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and adjust salt.
10. Serve: Kovakkai poriyal is a popular Tamil Nadu side dish. Serve with steamed rice and sambar.