Ivy Gourd Roast

Kovaikai (Ivy Gourd) Roast is the most common form in which this vegetable is cooked in south-india. Ivy gourd is a very healthy vegetable. Ivy gourd has properties that helps to improve digestion & finds its great use in  ayurvedic medicines/treatments.

As this is a roasted curry, this requires a little extra oil for the roasting, oil conscious person can reduce the usage of oil if you wish while making this dish, but the end-result will not be a very roasted kovaikai but simply a cooked kovaikai curry.  Adding extra oil, adds up the taste to the vegetables as it gets well roasted.  
 

English Name : Ivy Gourd / Tamil Name : Kovaikai /  Telgu Name : Dhondakaya / Hindi Name: Tondli / Tindora

 

Ingredients:

Ivy Gourd (Kovaikai) – 20-25, cut into circles
Red chilly powder – 2 tsp
Salt – 2 tsp
Haldi – ½ tsp
Hing – ½ tsp
Oil – 6-8 tsp
Seasoning : Mustard – 1 tsp, Broken Urud Dhal – 1 tsp, Channa Dhal – 1 tsp, hing – ½ tsp, curry leaves – 10

Method:

1. In Kadai, add the chopped kovaikai (in circular shape) and haldi and mix well. Let the kovaikai cook for about 3-5 mins and then add required salt.

2. After adding salt & chilly powder, allow kovaikai to get roasted in the oil, once in every 3 mins just give a stir so that the vegetables on top goes to the bottom for frying. Repeat this on a regular interval to uniformly roast the vegetable.

3. If roasted like above for 20 mins, the kovaikai gets well roasted on all sides and the quantity shrinks to half. At this time , it appropriate to remove from the stove.
 

4. Season as given and pour the seasoning ingredients into the cooked ivy gourd roast and mix well.