Kovakka or ivy gourd is a local vegetable that is abundantly grown in our backyards. It is organic and has many nutritional benefits. Here is an amazing recipe of ivy gourd masala curry for those who are bored of eating it as a thoran (stir fry) or mezhukkupuratty (roasted). This curry goes well with rice and chapathi as well. Check out the easy recipe of ivy gourd masala curry.
200 gms ivy gourd
½ cup grated coconut
1 tsp black pepper
½ cup water
2 tbsp oil
½ tsp salt
½ tsp turmeric powder
½ tsp mustard seeds
¼ tsp cumin
1 tbsp ginger - garlic paste
2 tbsp oil
¼ tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
2 tomatoes (finely diced)
1 tsp salt
1 cup water
Grind the grated coconut with the black pepper and some water into smooth paste.
Heat 2 table spoons oil in a pan and sauté the ivy gourd slices.
Into it add salt and turmeric powder.
Sauté this for at least 5 - 7 minutes or until the ivy gourd slices are nice and soft.
After the ivy gourd has cooked well, scoop it out and keep aside.
Splutter the mustard seeds and cumin in the same oil.
Sauté the chopped onions.
Into it add the ginger - garlic paste and sauté until it releases aroma.
Now add turmeric powder, coriander powder and chilli powder.
Sauté these masala powders until the raw smell is gone.
Add the diced tomatoes and salt. Mix well.
Cook with the lid on until the tomatoes are soft.
You could mash the tomatoes using a spoon.
Into it add the previously sautéed ivy gourd pieces. Mix well.
Add the coconut paste and a cup of water as well.
Give it a good mix and cook with the lid on.
Turn off the flame when the gravy thickens up to the desired consistency.