Ingredients:

• 1/2 kg – Kovakkaai (ivy gourd)
• Salt to taste
• 1 /2 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – cumin powder
• 1/4 tsp – Turmeric powder
• 1 tbsp – oil
• Ingredients for Seasoning:
• 1 tsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Urad Dal

Method:

1. Clean the Kovakkaai (ivy gourd) under running water and chop them vertically.
2. Heat oil in a pan, add mustard seeds.
3. When the mustard seeds starts to sputter, add urad dal and fry it till it becomes golden brown colour.
4. Add chopped Kovakkaai (ivy gourd) and mix well. Add 1 tbsp of oil for the Kovakkaai (ivy gourd) to fry.
5. Now add turmeric powder, coriander powder, red chilli powder, cumin powder and mix well.
6. Keep the flame in medium and allow the Kovakkaai (ivy gourd) to fry completely. Mix it occasionally every 3-4 minutes.
7. When the Kovakkaai (ivy gourd) is almost fried, keep the flame in low and allow for deep fry.
8. The Kovakkaai fry/Kovakkaai Vadhakal is ready to serve.
9. Recipe courtesy: Subbu’s Kitchen.

Recipe courtesy of Subbalakshmi Ranganathan