Kovakkai Thokku
A spicy, tangy and flavor-packed South Indian style side dish made with ivy gourd, onions and tomatoes
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Ingredients
- 1 pound Kovakkai / Ivy Gourd
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 4 garlic cloves finely chopped
- 1 sprig curry leaves
- Cilantro for garnish
- ¼ tsp turmeric powder
- 1 ½ tsp Kashmiri red chili powder
- 2 tsp coriander powder
- Salt to taste
- Water as needed
For Tempering
- 3 tbsp oil
- ½ tsp mustard seeds
- 1 tsp broken urad dal
- ½ tsp jeera / cumin seeds
Instructions
- Wash the kovakkai well and cut them length wise into long pieces. Keep aside.
- Heat oil in a kadai or pan. Add mustard seeds and allow them to splutter. Add broken urad dal and jeera. Saute for a few seconds until aromatic.
- Add chopped onions, curry leaves and garlic. Saute until the onions turn soft and translucent.
- Add chopped tomatoes along with turmeric powder and salt. Cook until the tomatoes become soft and mushy.
- Add Kashmiri red chili powder and coriander powder. Saute well until the masala thickens slightly and the raw smell disappears.
- Add the cut kovakkai and mix well so the masala coats evenly.
- Add water as needed, cover and cook on medium flame until the kovakkai becomes soft and well cooked. Stir occasionally in between.
- Once the kovakkai is cooked, increase the flame to medium-high and saute until the thokku becomes thick, nicely roasted and reaches a rich color.
- Garnish with freshly chopped cilantro and serve hot with rice, sambar, rasam, roti or chapati.
Notes | FAQ
- Cut the kovakkai evenly and not too thick, so pieces cook uniformly and absorb the masala well.
- Kashmiri red chili powder gives the thokku a beautiful rich color without making it overly spicy.
- Avoid adding too much water or overcooking the vegetable.Â
- Stir occasionally while cooking to prevent the masala from sticking to the bottom of the pan.
- If using a different type of chilli powder, you can adjust the chili powder quantity based on preference.