Ivy Gourd or Kovakka is an ideal vegetable for this kind of preparation. Mezhupuratti is a Kerala preparation where we add in vegetables and spices and use oil to cook them up and stir fry them at the end. It differs from a ‘Thoran’ which is another common way to make vegetable dishes in the fact that no grated coconut is used here in Mezhukupuratti. This goes well along with rice and kachiyamoru ( spiced buttermilk)
Ingredients
1. Kovakka /Ivy Gourd,sliced- 2 cups
- Shallots – 3 to 5, finely chopped
- Green chillies – 2 sliced into small round pieces
- Kashmiri chili powder-1/2 tbsp
- Turmeric powder-1/4 tsp
- Coconut oil – 2 tbsp
- Curry leaves – a few
- Salt-to taste
Steps
- Prepare the sliced Ivy gourd or kovakka. You can either cut them longitudinally into 2 or into thin round pieces.
- Heat 1 tbsp oil in a kadai/ round bottomed pan
- Then add green chilies,shallots,curry leaves and saute well.
- Now add in the kovakka or ivy gourd pieces and mix well.
- Add in the chilli powder and turmeric powder and again mix it well.
- Sprinkle some water over it.
- Cover and cook with lid on medium flame until 3/4 th done,stirring once or twice in between.
- Now open the lid and add in 1 tbsp more of coconut oil and increase flame to medium high and keep stirring till it’s fully done and attains a nice colour.
Serve hot.
It is a good combo with rice
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