Ivy Gourd (Kovakka/Tindoora) is a vegetable which grows abundantly in tropical places. It is also known as Little Gourd, Gentleman’s Toes and so on. I usually make Ivy Gourd Thoran or add it to Sambar. Here is a quick stir fry using Ivy Gourd. I added some coarsely ground cashews for an extra crunch.
I like Kovakka and don’t mind having it every week. I have also seen recipes for Pickled Ivy Gourd similar to Gherkins. I need to try it some day. While making Stir Fries, always use tender Ivy Gourds. The ripe ones have a red pulpy interior and won’t taste good in stir fries.
This dish can be served with Rice or if you like to eat your veggies, you can have it as such.
- Ivy Gourd (Kovakka) – 1/2 kg
- Thinly Sliced Onions – 1 medium
- Roasted Cashews – a small handful (Alternatively, use roasted Peanuts)
- Oil – 1 tbsp
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Sambar Powder – 1 tsp (optional)
- Salt – to taste
- Wash the ivy gourd and trim the ends. Slice each Ivy Gourd length wise into 3 or 4 pieces. Marinate it with 1/4 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp sambar powder and salt to taste. Keep it aside for ten minutes.
- Meanwhile, pulse the cashews coarsely in a mixie or food processor. It shouldn’t become a powder but should be chunky.
- Heat 1 tbsp oil in a skillet or pan. Throw in the onions and saute for a few minutes so that it softens.
- Add the ivy gourd and saute for 2-3 minutes. Cover and cook for 8-10 minutes, stirring occasionally.
- Once the ivy gourd becomes soft, add the powdered cashews. I like a little crunch to my ivy gourd so I don’t overcook it.
- Increase heat and stir fry for a few more minutes so that the water evaporates and it gets roasted.
- Sambar Powder gives a distinct taste to this dish but is optional.
- If you don’t have Sambar Powder, you can even add a pinch or two of Garam Masala.