Kovakka or ivy gourd is a nutrient-packed vegetable that is abundantly grown in our backyards. It is rich in minerals like vitamins A, C and potassium that boost overall immunity, and heart health. It is also crucial for those suffering from diabetes. The versatile ingredient can be cooked as a peera with spiced grated coconut. Interestingly, this dish could be the perfect replacement for the classic fish peera. Check out the very simple recipe for ivy gourd peera.
Ingredients
½ kg ivy gourd (thinly sliced)
10 shallots (sliced)
½ coconut (grated)
4 green chillies
1 piece ginger
1 tsp chilli powder
¼ tsp turmeric powder
2 sprigs curry leaves
2 dried chillies
Malabar tamarind as required (soaked in 1 cup water)
Preparation
Crush the grated coconut with ginger and keep it aside
Heat oil in a pan and splutter mustard seeds and dried chillies
Sauté curry leaves and shallots
Now add the sliced ivy gourd
Add the crushed coconut-ginger mix as well
Mix well
Into it add the tamarind water
Give everything a good mix
Cook for 5 minutes with the lid on
Do not forget to stir occasionally
