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Thursday, October 1, 2009

KOVAKKAI FRY


Ivy gourd, Kovakkai in Tamil has a low glycemic index and is recommended for diabetic patients, as it regulates blood glucose level.

INGREDIENTS:

Kovakkai(Ivy gourd) - 1/2 kg.
Chilli powder - 1 tsp.
Sambhar powder - 1 tsp.
Salt - as per taste
Oil - 1 ladle

For seasoning:

Mustard seeds - 1/2 tsp.
White urad dhal - 2 tsp.
Turmeric powder - 1/4 tsp.

METHOD:

Choose tender ivy gourds. Wash well and cut into round, thin pieces.

In a kadai, heat oil and temper with mustard seeds and urad dhal. When they turn golden brown, add turmeric powder and ivy gourds. Saute in high flame for 2 minutes. Simmer the stove, add salt, sambhar powder and chilli powder. Mix well. Sprinkle little water and cover it with a lid till 3/4th cooked. Now take out the lid, and continue to fry till it is roasted on all sides. Serve hot. Using sambhar powder gives it a good aroma. Can also be had as a dry curry with chappatis.

17 comments :

  1. Just had my tiffin and had same dish - we say Tondlichi bhajji - in marathi :)
    Same recipe only did not put urad dal and had cut it vertically !

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  2. I too have this in my archive and quite similar to this! U r right,sambar powder adds extra zing to the dish!

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  3. nice presentation.....lovely recipe

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  4. Excellent kovakka kari maalai!! Kari by itself must taste great!

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  5. Also loved the two faces you have made with the kai.

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  6. Thank you for your encouragement.

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  7. love ur presentation... nice info abt kovakkai

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  8. I thought of telling u to send for the event....nice one.Yummy my fav. veg

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  9. yummy recipe & Nice presentation.Do visit my blog when u find time

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  10. Looks appetizing and tempting dear:)

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  11. I also make this like your way. Lovley presentation.

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  12. Dear ,thanks for all your concern and am being humbled with your love.

    In fact,this is not a sudden decision,been thinking for a while now esp since my sinus have gone worse.Thank you all for supporting me and hope to meet you all at your own respective spaces.Love & have a great time..

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  13. I love kovakkai, now I'll try making it this way too

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