Kovakkai Fry

🔥 Prep

• Rinse 300 g of ivy gourd, pat dry, and slice into thin rounds (about 3‑4 mm thick).
• Measure out 1 tsp mustard seeds, 0.25 tsp turmeric powder, 1.25 tsp chilli powder, 1 tsp salt, and keep them ready.
• Rinse 10 curry leaves, shake off excess water, and set aside.
• Measure 1.5 tbsp oil into a small bowl for easy pouring.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a wide skillet over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and fry for 20 seconds until they start to pop and splutter.
• 3. Toss in the 10 curry leaves and fry for 10 seconds until fragrant.
• 4. Add the sliced ivy gourd rounds, spreading them in an even layer, and stir‑fry for 5 minutes on medium‑high heat to begin browning.
• 5. Sprinkle the 0.25 tsp turmeric powder, 1.25 tsp chilli powder, and 1 tsp salt over the vegetables; stir well to coat evenly.
• 6. Continue to cook, stirring occasionally, for 8‑10 minutes on medium heat until the ivy gourd is tender‑crisp and lightly caramelized at the edges.
• 7. Taste and adjust salt if needed, then remove the skillet from heat.

🔥 Serve

• Transfer the kovakkai fry to a serving bowl and garnish with a few extra curry leaves if desired.
• Serve hot as a side dish with steamed rice, sambar, and a dollop of plain yogurt or raita.
• Pair with Indian flatbreads such as chapati or dosa for a complete meal.