Kovakkai Poriyal

Method

1. 1

   Prepare ivy gourd: Wash 250g kovakkai (ivy gourd). Trim both ends and slice into thin rounds or halve lengthwise.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add ivy gourd: Add the sliced kovakkai. Season with half tsp turmeric and salt.

5. 5

   Cover and cook: Cover and cook on low-medium heat 8-10 minutes until ivy gourd is fully tender and slightly translucent.

6. 6

   Open and fry: Remove lid and cook on high heat 3-4 minutes until edges begin to caramelise slightly.

7. 7

   Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 1-2 minutes.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and adjust salt.

10. 10

    Serve: Kovakkai poriyal is a popular Tamil Nadu side dish. Serve with steamed rice and sambar.