Ivy Gourd / Kovakka Peera

IVY GOURD / KOVAKKA PEERA

Keralites usually associate peera curry with fish. But this is a vegetarian version of peera curry with ivy gourd. This is such a simple dish but taste great with rice.

Ingredients:

1. Ivy gourd- 10

2. Grated coconut- 1 cup

3. Chopped ginger- 1/2 inch piece

4. Chopped garlic- 4

5. Green chilli- 4

6. Coconut oil- 1 tbsp

7. Mustard- 1 tsp

8. Fenugreek seeds- 1/4 tsp

9. Curry leaves- 1 spring

10. Salt- as needed

11. Chopped shallots- 10

12. Kudampuli / Malabar tamarind- 1

13. Turmeric powder- 1/4 tsp

14. Fenugreek powder- pinch

Soak kudampuli in 2 tbsp of water.

Cut ivy gourd lengthwise.

Mix coconut, ginger, garlic, and green chilli. Sightly crush it with your hands.

Heat coconut oil. Splutter mustard and fenugreek. Add shallots and saute till it turns golden. Add coconut mix, ivy gourd, turmeric powder, fenugreek powder, curry leaves and salt. Mix well. Add kudampuli along with the water and mix well. Cook closed in low flame till done. Once ivy gourd is cooked through, open the lid and cook on high flame till water gets evaporated.

Serve hot as a side dish for rice.