Ruffling through the past few posts have made me realize that this space is under threat to become a food blog with no recipes. My fault, of course. I'm veeeery good at planning and keeping things organized. In fact, I live in the future.
The fact is that I rarely have a post all up and ready to go at any time. My drafts section is a mess - but that is another story for another time.
Anyway, I had some pics of this Kovakka Ularthu that I had made before I left for home with me and they have come to my rescue.
That reminds me. My mom used to grow Ivy gourds in her kitchen garden years ago. Plucking them was fun and I especially loved those which had turned a bright red on the inside.
I have always loved this stir fry although lots of people don't share my enthusiasm.
The gourds must be cooked till they are very soft and tender and then sautéed very well for the stir fry to taste good.
What You Will Need:
- Kovakka (Ivy Gourd), each cut lengthwise into four - 2 cups.
- Onions, sliced - 1 medium
- Garlic, crushed - 1 tbsp. (Adjust to taste.)
- Kashmiri Red Chilli Powder - 1 tsp. (Adjust to taste.)
- Curry Leaves - A few
Start by sautéing onions with a bit of salt in some oil.
Once the onions are cooked through, add the crushed garlic and sauté for a while. Now add the chilli powder and stir for a few seconds.
Tip in the gourds along with some water. I like to cook the heck out of these gourds and then sauté them well in some oil.
Switch off once they are done and serve with some rice and other sides.