Kovakkai Fry

How to Prepare

1. Wash and pat dry 5 kg of kovakkai (ivy gourd). Trim the ends and slice each kovakkai lengthwise into 4 pieces.
2. Heat 200 ml of oil in a large frying pan or wok over medium heat.
3. Add 2 tsp of mustard seeds and wait until they splutter.
4. Add 2 tsp of urad dal and fry until golden brown.
5. Add 10-12 curry leaves and 5 dried red chilies, and sauté for a few seconds.
6. Add the sliced kovakkai to the pan and mix well to coat with the tempering.
7. Sprinkle 5 tsp of salt and 2.5 tsp of turmeric powder over the kovakkai and stir.
8. Cook on medium heat for 15-20 minutes, stirring occasionally, until the kovakkai turns crispy and golden brown.
9. Add 5 tbsp of sambar powder and 2.5 tsp of red chili powder, and mix well to coat evenly.
10. Cook for another 5 minutes on low heat to allow the spices to blend.
11. Turn off the heat and let it rest for a few minutes before serving.
12. Serve hot with rice and rasam or as a side dish.