Monday, October 13, 2008

Kovakkai (Ivy Gourd) Thoran

Today I was thinking what to be made for lunch searched the refrigerator but could only find Kovakkai or Ivy Gourd in there so I decided to make a curry with this.
Kovakkai goes by a lot of names - "Kundru in the North, "Kovakkai" in Tamil Nadu and Kerala, "Dondekaya" in Telugu and "Ivy Gourd" in English. It probably has a few more languages. Some people mistake it to be "Gherkin" by some people, but I don't think this isn't true because baby cucumbers are not Kovakkai it is different.

Kovakkai can be prepared in a number of methods but I usually do simple preparations either by deep frying in or by adding grated coconut which is called as thoran in Kerala.

So today lets start of with Kovvakkai Thoran
Kovakkai or Ivy gourd 250 gm cut into small round pieces
Oil - 2 tbsp
Mustard seed - 1tbsp
Onion diced into small pieces - 2 tbsp
Green chilly - 2 nos
Turmeric powder - 1 tsp
Grated coconut - 1 cup
Coriander leaves - 5to 10
Salt - as per requirement

Heat oil in a pan when hot add mustard seeds followed by onion and saute until golden brown now add the green chilly followed by the sliced kovvakai, grated coconut, turmeric powder and salt as required.

Now cover the pan with a tight lid lower the flame and cook for about 5 - 7 minutes until done. Now remove from flame and is ready to be served.

NB: Turmeric powder is optional as per ones choice. This is a very tasty vegetables.

It is low in cals and fat but rich in minerals and B complex vitamins. In view of the low calorie content and low Glycemic index it is advocated for diabetics further.




About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........