Kovakkai Masiyal is a simple curry and goes very well with rice or chapathi. Ivy gourd blends well with all sorts of masalas. Iv gourd is rich in beta-carotene, which when consumed is converted by our body into Vitamin A.
Ingredients
Ingredients
- Ivy gourd - 20
- Moong dal - 1/4 cup
- Turmeric powder - 1/4 tsp
- Salt - to taste
- Coriander leaves - to garnish
For the seasoning
- Sesame oil - 1 tbsp
- Mustard seeds - 1 tsp
- Hing/Asafoetida - a pinch
- Ginger - 1 inch, crushed/crushed
- Green chilli - 1
- Curry leaves - few
- Tomatoes - 2, medium sized
Method
- Pressure cook ivy gourd, moong dal with turmeric powder and salt for 2 whistles.
- Heat oil in a pan and add mustard seeds.
- When the mustard seeds start to splutter add hing, ginger, green chilli, curry leaves and chopped tomatoes.
- Saute for few minutes until the tomatoes turn soft and add the cooked ivy gourd.
- Mix it thoroughly and cook for 4-5 minutes in medium flame.
- Adjust salt to taste and garnish with coriander leaves.
- Serve hot with rice or chapathi.
