Kovakkai (Ivy Gourd) & Urulai (Potato) Masala
Generally we make Kovakkai Rice or Kovakkai Fry or a spicy Masala. I was inspired by this recipe to try a combination with Potato, as an accompaniment to Curd Rice for packed lunch.
Kovakkai (Ivy Gourd) - 250 grams
Potato - 1, small
Onion - 1, very small (Optional)
Tomato - 1, very small
Oil - 1 Tbsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Curry Leaves - 1 sprig
Turmerric Powder - 1/4 tsp
Chilli Powder - 1 tsp
Dhaniya Powder - 1/2 tsp
Wash and slice the Kovakkai diagonally. Sprinkle turmerric powder and 1/4 tsp salt. Mix well and keep aside.
Peel the Potatoes and cut into quarters - lengthwise. Then slice to match the thickness of the Kovakkai.
Finely chop the onion and tomatoes.
Heat 1 tsp oil in a kadai, and saute the Kovakkai for 2 to 3 minutes until half cooked. Keep aside.
In the same kadai, heat remaining oil and splutter mustard, cumin seeds and curry leaves. Then add in onions and potatoes and stir fry. Add masala powders and tomatoes.
Stir fry on high heat until raw smell disappears and masala is well blended.
Gently mix in Kovakkai and simmer covered until masala is absorbed into the vegetables.