Ingredients:
- Diced kovakkai – 2 cups
- Chopped onion – 1 (medium)
- Chopped tomato – 1 (medium)
- Crushed garlic – 1.5 tblsp
- Plain red chili powder – 1 tsp
- Turmeric powder – ½ tsp
- Coconut podi – 2 tblsp
- Jeerana podi – 1 tblsp
- Garam masala – 1 tsp
- Salt – as req
- Water – as req
Tempering:
- Cooking oil – 1 tblsp
- Cumin seeds – ½ tsp
Procedure:
- Wash the kovakkai and trim the edges off and dice into desire pieces and keep aside
- Chop the one medium size onion and tomato and keep aside
- Crush some 4-5 pods of garlic.
- In a pan, heat some cooking oil and add the cumin seeds, allow it to splutter.
- Add the chopped onion along with crushed garlic, saute for a min or so and add the chopped tomatoes.
- Now add salt, turmeric powder, plain red chili powder and the diced kovakkai into the mixture. saute for a while and sprinkle some water to cook the kovakkai. Cover it with a lid and cook it in a medium-low flame for about 8-10 mins.
- At this time, the kovakkai will be almost done, now add the coconut/thengai podi, jeerana podi and garam masala into the mixture, stir gently and cover it with a lid for 3-4 mins.
- Now the delicious, tasty and spicy “ivy gourd/ Kovakkai podi curry” is ready to serve.
