My Mamiyar's Kovakai Fry/Ivy Gourd Fry
Kovakai/Ivy Gourd is one vegetable I am not familiar in my Mom's kitchen as she says they are used as an 'eraser' for black slates in her childhood days. I remember my brother and me used black slates and chalk otherwise called 'Palpam' in Tamil in our childhood days to practice alphabets or numbers or drawings unlike the kids use the Crayola now.After coming to the US, I got introduced to this vegetable and learnt about the plethora of nutrients packed in it; still I was skeptical to cook. On one my trips to India during my pregnancy, my MIL had prepared Kovakai Fry and I was surprised, as I had mentioned Ivy Gourd is not as popular as Okra, beans in any Madrasi Kitchen. She explained the nutrient contents and insisted me to eat it as it is good for pregnant women and diabetic patients. When I had the first bite, the taste was out of the world.Everytime I make this fry I religiously follow my MIL's recipe. Now she has come to stay with us for sometime and we get to enjoy this fry quite often.
MY Mamiyar's Kovakai Fry
Kovakai/Ivy Gourd ½ Lb
Red Chili Powder 1Tsp/To Taste
Turmeric Powder ½ tsp
Asfoetida A pinch
Besan 2 tsp
Mustard seeds 1Tsp
Channa dal 1Tsp
Urad Dal 1Tsp
Curry Leaves 1 spring
Salt to Taste
1. Boil the Ivy gourd with salt in cooker for 2 whistles
2. Drain any excess water from the gourd
3. Marinate the boiled gourd with salt, red chili powder, besan and leave it for 5-10 minutes
4. Heat a kadai with the oil, once ready add the seasonings channa dal, urad dal, asfoetida, curry leaves .The seasoning should not brown.
5. Now add the marinated gourd and fry until golden brown.