kovakkai Poriyal / Mezhukperutti

kovakkai or Ivy gourd is member of the Cucurbitaceae family .It has medicinal values in traditional ayurvedic medicine. It is considered to be good source of protein and fiber. When I was young I did'nt like many veggies, and tried to avoid them at every oppurtunity. But now with growing years my tastebuds have changed too, I now think how could I have missed all those chances of eating those tasty dishes just because I did'nt like the color!!

Ingredients
Kovakkai/Tindura/ Ivy gourd - 3 cups washed well and sliced.
Chili Powder - 3/4 tsp
Turmeric powder - A pinch
Oil - 1 1/2 tsp
Salt to taste

Tempering
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 6 to 7
Dried Red Chilli - 1 to 2



In a saute pan heat the oil and add the mustard seeds. Once they start spluttering add the urad dal, red chilli and curry leaves. Add the sliced kovakkai, makinbg sure that they are nicely coated with the oil. Stir fry for 3-4 minutes on medium heat. Add the Chilli powder, tumeric powder, stir for a 1-2 minutes until the raw taste of the powders are gone. Cover and let it cook on simmer for 5 -6 more minutes, you don't need to water, add salt. You can also cook without covering, by adding some more oil and basically allowing it to go crisp. Uncover and then stirfry on medium - high for 5 minutes. You will see it turning crisp. Remove and serve hot with rice and and cool curds. Dont wait too long after it is cooked to serve, as they will lose their crispiness.