Easy Kovakka Fry

Kovakka in malayalam, Kovakkai in Tamil, Tendil in Marathi, Dondakaaya in Telugu and Kannada, tindora in Hindi  or Ivy gourd is a perennial herbaceous vine. It is a topical plant belonging to pumpkin family.It is classified has herb in Thai and Ayurvedic medicine. The parts used in diabetics treatment are the leaves, but primary use of ivy guard is culinary, and it is considered a vegetable. 

Kovakka contain beta-carotine, a major source of Vitamin A which is essential for eye sight; and Vitamin C which helps prevent common cold and flu. It is also a good source of protein and fiber.

In traditional medicine, the fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. 

Consuming 50 g of ivy guard daily could help keep blood sugar under check. Some research also supports its use as an antioxidant, anti-hypoglycaemic agent and immune system modulator. The fruit is also known to have anti-histamine properties. The leaves are used as poultice in treating skin eruption

KOVAKKA FRY

Serves: 04 Persons

Ingredients needed

Kovakka:  500 gm
Onion(medium size): 04 nos
Tomatoes:  02 nos
Red chilli Powder: 1 tbsp
Coriander powder: 2 tbsp
Turmeric powder: 1 tsp
Asafoetida: a pinch
Salt to taste

For Tempering:

Oil: 100 ml
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Black gram dal(split urd dal): 1 tbsp
Curry leaves: 10 gm

Method:

1. Wash and cut kovakka lenght wise; slit into two pieces.
2. Chop onion and tomatoes.
3. Heat oil in a pan, add mustard seeds. After they crackle, add black gram dal, curry leaves and asafoetida.
4. Add onions and salute till translucent.
5. Add tomatoes and salute for some time.
6. Then add kovakka, red chilly powder, coriander powder, turmeric powder and a little salt and salute for 10 minutes till vegetable is cooked well.

 Serve hot with rice items.