Ivy Gourd (Kovakkai) Poriyal

How to Prepare

1. Wash and chop 5 kg of ivy gourd (kovakkai) into thin round slices.
2. Heat 200 ml of oil in a kadai or wok over medium heat.
3. Add 4 tsp of mustard seeds and wait until they splutter.
4. Add 4 tsp of urad dal and 4 tsp of chana dal, and sauté until golden brown.
5. Add 20 dried red chilies (broken into pieces) and 2 tsp of asafoetida (hing). Sauté for a few seconds.
6. Add the chopped ivy gourd and mix well to coat with the tempering.
7. Add 4 tsp of turmeric powder and salt to taste (approx. 6-8 tsp). Mix well.
8. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the ivy gourd is tender.
9. Add 2 cups of grated coconut (optional) and mix well. Cook for another 2-3 minutes.
10. Turn off the heat and serve hot with rice or roti.