Ivy gourd / kovakkai is a delicious and crunchy vegetable which is a favourite of all in our home. It goes good with most of the rice varieties and also with plain steamed rice! Ivy gourd contains vitamins and minerals and is a good source of protein and Fiber. The antioxidant properties of this vegetable helps us to stay away from illness. They are used in Ayurveda in preparing medicine for various illness. The ivy gourd is also know as baby watermelon and the leaves of the plant also contains many health benefits and are used in making medicines to treat various alignments.
Preparation time – 10 mins
Cooking time – 15 mins
Serves – 4
Ivy gourd/kovakkai – 200gms
Chilli powder – 1/4 tsp
Throughly wash the ivy gourd. Washing them in a water for 2 to 3 changes should be good or wash them separately in tap water. Chop the top and bottom of the vegetable and thinly slice them.
Heat some oil in a kadai and add in the chopped vegetables, toss and cook them for 2 mins until the oil from the pan is coated in them and they begin to cook.
Now add required quantity of salt and cook them for another 5 mins until they reduce in size.
We can drizzle some water if required or just keep cooking without adding water for another 5 mins. Now add the Chilli powder and give it a good toss for the Chilli powder to spread evenly.
Allow it to cook for another 2 to 3 mins and switch of the flame. The kovakkai or the ivy gourd would be a bit crunchy if we do not drizzle water. If we want them nicely cooked and soft we can drizzle water and cook them.
Enjoy the crunchy veggie as the best side dish for rice!