Healthy Kovakkai Stir Fry (Ivy Gourd Sabzi)
25 minutes
761 reads
About Healthy Kovakkai Stir Fry (Ivy Gourd Sabzi)
Discover the delightful flavors of Kovakkai Stir Fry, a vibrant South Indian dish featuring the nutritious ivy gourd. This easy recipe is perfect for weeknight dinners and offers a delicious way to incorporate this often-overlooked vegetable into your diet.Kovakkai, also known as ivy gourd, boasts impressive health benefits, aiding digestion and potentially supporting blood sugar levels. Its slightly bitter taste is beautifully balanced by aromatic spices and the creamy sweetness of coconut.Serve this healthy and flavorful stir-fry alongside your favorite rice dish, such as curd rice, rasam, or sambar, for a complete and satisfying meal. Adjust the oil quantity to suit your preference, reducing it for a lighter version.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Ivy Gourd Preparation
- 2 cup Ivy Gourd fresh ivy gourd, kovakkai, thinly sliced into rounds
Spice and Aromatics
- 1 Onion finely chopped, medium
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder
- 1 sprig Curry Leaves
- 1/2 tsp Mustard Seeds
- 1/2 tsp Lentils black, split black lentils
Instructions
Prepare the Ivy Gourd
- Wash and thinly slice the ivy gourd into rounds.
Sauté the Ivy Gourd
- Heat 1 tablespoon of oil in a wok or pan over medium heat. Add the sliced ivy gourd, sprinkle with salt, and sauté for 1 minute.
Steam the Ivy Gourd
- Add 2 tablespoons of water, cover the pan, and cook for 5 minutes, stirring occasionally to prevent burning.
Prepare the Spice Tempering
- Meanwhile, heat another tablespoon of oil in a separate pan. Add mustard seeds and urad dal. Once the seeds splutter, add curry leaves and sauté briefly.
Sauté the Onions and Spices
- Add the chopped onions and sauté until translucent. Stir in red chili powder and coriander powder, cooking for 1 minute to remove the raw smell.
Combine and Finish
- Add the onion and spice mixture to the cooked ivy gourd. Mix well to combine.
Add Coconut and Serve
- Stir in the shredded coconut until it is lightly golden and crisp. Turn off the heat and serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Kovakkai Stir Fry
- For a less bitter ivy gourd, you can lightly salt the slices and let them sit for 10 minutes before cooking. Rinse before cooking.
- Adjust the amount of red chili powder to your preferred spice level.
- Toasted coconut adds a deeper flavor. You can toast the coconut before adding it to the stir-fry for a richer taste.
- Don't overcook the ivy gourd, as it can become mushy. Aim for a tender-crisp texture.
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Recipe Nutrition
Calories: 60kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 310mgPotassium: 158mgFiber: 1gSugar: 1gVitamin A: 168IUVitamin C: 46mgCalcium: 50mgIron: 2mg
Ranjani Raj
Articles: 29
6 Comments
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This is a fantastic recipe! Thanks for sharing.
This is perfect! Can’t wait to taste it.
Absolutely wonderful! Can’t wait to make it.
I’m in love with this recipe already!
Thank you for posting this tempting recipe Ranjani, we have shared it on our facebook page as well… Keep Fooding Around…
Looks delicious, I am going to try it with pooris…