Kovakkai Curry

                                                          Kovakkai is otherwise known as  ivy gourd.It is a commonly cooked vegetable in north and south India.Sometimes it is mistaken with bitter melon and becomes bitter when you buy them.North and south Indians have various recipes for this vegetable.I myself cook it in two varieties.I thought i would share this particular recipe which can be an accompaniment for both rice and chapathis.I add a potato to the curry to give a binding.This is a simple recipe without much of masalas.

You will Need

• 200gms Kovakkai
• One Potato
• One Onion
• One Tomato
• One tsp Chilli powder
• Salt to taste
• Coriander Leaves

To Temper

• One tbs of Oil
• One tsp Mustard seeds
• Half a tsp Broken Urad dal

How to

• Chop the edges of the kovakkai and Slit the kovakkai,potato,tomato and onions lengthwise.

• Heat oil in a pan crackle mustard seeds,add the urad dal and fry till golden brown add the sliced onion and fry till translucent. Add the chopped kovakkai,salt,turmeric powder and 1/4 cup of water and close the lid and let it cook for 5 minutes.

• Now add the chopped potatoes,tomatoes,chilli powder and cover and cook for few minutes so that the potatoes gets cooked and tomatoes turn mushy.

•  Check for salt and if required add some more.Fry until all the moisture is absorbed.switch off and transfer to a serving bowl.Garnish with corinader leaves.

Have it with phulkas or as an accompaniment to sambar or any other south indian gravy.

Notes

• Kovakkai takes a little while to cook so make sure it cooks well by adding water and keeping closed before adding the potatoes and tomato.
• If you are cooking as an accompaniment for chapathis you can add a little ginger,garlic and garam masala to the curry.
• You can add a tsp of sugar to the curry like the gujarthis do.