Kovakka | Ivy gourd stir-fry


Some say Stir-frying trace back its roots to ancient China but irrespective of its roots, stir-fried vegetables had always been a part of our daily meal in India. It’s a great way to get kids to vegetables – my girl loves when the vegetables are colorful and has the right crunch. And it works well when you are pressed for time, because it’s a fast cooking method in high heat. Ensure that you use oil with high smoke point and in moderate quantities so that the veggies don’t get overly greasy. Here I used the ivy gourd (or Kovakka in Malayalam); since it’s a bit on the harder side I covered the wok (after stir-frying) and cooked in medium heat for another 5 mins so that vegetable gets a bit tender.

You need –

  • Kovakka | Ivy gourd – 400 grams
  • Onion – 1, sliced
  • curry leaves – 1 twig
  • Sambar powder – 2 teaspoons
  • Mustard seeds – 1 teaspoon
  • cumin seeds – 1/2 teaspoon
  • dried chili – 3-4 nos
  • Salt to taste
  • Coconut oil – 1 tablespoon

IMG_1324 01-WP

IMG_1345 01-001How to –

Wash and pat dry the Kovakka/ ivy gourd and slice in length wise and set aside.

Heat the oil in a heavy bottom pan. Once the oil is heated through, add the mustard seeds, cumin and allow to splatter. Add the dried chilies and curry leaves.

Add the onions and sauté till translucent. Add the sambar powder and saute for a minute. Add the kovakka/Ivy gourd, salt to taste and  mix well over high heat. Now turn the heat to low, cover and cook till done stirring constantly.. Once done, turn the heat off and Serve hot with rice and curry.

IMG_1378 01-001

Notes –

  • Do not add water while cooking the Kovakka/ivy gourd.
  • Sambar powder is Indian spice mix that is available in any Indian store.

One thought on “Kovakka | Ivy gourd stir-fry

  1. My Hubby always prefers slicing it the way you do Rekha. I like the thin roundels. Nevertheless, KK is our favourite and we can simply much upon as a snack. Give me a hi five.

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