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Kovakkai Masala

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Kovakkai Ivy gourd - ½ lb
  • Onion - 1 Medium Sliced
  • Tomato - 1 Medium Chopped
  • Salt - ½ tsp Adjust as per taste
  • Turmeric - ¼ tsp
  • Sambar powder - 1 ½ tsp Red chilli powder- ¾ tsp + Coriander powder - ¾ tsp

To temper

  • Oil - 1 ½ Tbsp
  • Mustard - ½ tsp
  • Broken urad dal - 1 tsp
  • Jeera - ½ tsp
  • Curry leaves - 1 Sprig

Instructions
 

  • First wash and chop the veggies, cut the kovakkai length wise as shown in pic.

    kovakkai kovakkai
  • Heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under "To temper" in the given order. Once the urad dal turns golden brown, add the onion and saute until translucent.

    kovakkai kovakkai
  • Now add the tomato, salt and saute until the tomato turns mushy.

    kovakkai kovakkai
  • Now add the kovakkai and saute for a minute. Add in the turmeric, sambar powder and mix well so that the masala gets combined with the kovakkai.

    kovakkai kovakkai

    kovakkai kovakkai
  • Add water as needed, I added about 1 Cup. Cook with lid closed in low-medium until the kovakkai is 90% done. By that time the water would have almost evaporated.

    kovakkai kovakkai
  • Now remove the lid, turn the flame to medium-high and keep sauteing at regular intervals until the kovakkai is fully done and their outer is nicely roasted. By then the masala would have thickened up as well. Turn off the flame.

    kovakkai kovakkai
  • Serve hot as a side for any rice varieties.
    kovakkai masala

Notes | FAQ

- You can cut the kovakkai as you desired.
- Add some extra oil in the last step, if your kovakai gets stuck to the pan while sauteing.