Monday 11 March 2024

Ivy gourd Masala (கோவைக்காய் கறி)

Ivy gourd (கோவைக்காய்) is normally used to make "ennai vathakkal" (எண்ணெய் வதக்கல்) or "thengai potta poriyal" (தேங்காய் போட்ட கறி). Today, let us try out a new recipe with ground masala.


Ivy gourd - 250 grams, sliced

Tomato - medium, 1 no, chopped

Onion - medium, 1 no. sliced

Oil - 1 tablespoon

Salt - to taste

Turmeric powder - ¼ teaspoon

Mustard - 1 teaspoon

Split urad/ black gram dhal - 1 teaspoon

Curry leaves - a few

For masala powder:

Channa/ Bengal gram dhal - 1 tablespoon

White thil/ sesame seeds - 1 teaspoon

Dried Kashmiri chili - 1 no

Roasted groundnuts/ peanuts - 3 tablespoons

  • Heat 1 teaspoon of oil in a kadai. Add Kashmiri chili and sauté till it turns darker in color. Add in Bengal gram dhal and fry till the dhal turns golden brown in color. Now add sesame seeds and when they start to sputter, switch off the stove. Let the fried ingredients cool down to room temperature. Later grind the fried items along with the roasted groundnuts into a coarse powder. Keep aside.
  • Heat the remaining oil in the kadai. Add mustard seeds, and when they start to sputter, add in split urad dhal. When the dhal turns golden brown, add sliced onion and sauté till the pieces turn light brown in color.
  • Add in the cut vegetable, turmeric powder and half a cup of water. DO NOT add salt at this stage as ivy gourd will take a long time to cook. Cover and cook on low flame till the vegetable is almost cooked.
  • Now add chopped tomato and required salt. Mix well and cook till the water is fully absorbed. Finally add in the masala powder and mix well. Simmer for 2 minutes and switch off the stove. Garnish with curry leaves. Serve hot with rice and rasam/ sambar.

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