Kovakkaai Curry - Ivy Gourd Curry

Kovakkai Curry (Ivy Gourd)

Ivy gourd, also referred to as baby watermelon, little gourd, gentleman’s toes, Kowai fruit, Small Gourd, Kovakka, little gourd, tonde Kai and Tindora.

Appearance :

The clear white flesh of the fruit looks like the appearance as well as taste of the cucumber, showing numerous seeds.

Geographic Distribution :

Ivy gourd is native to East Africa and has been spread in different parts of tropical Asia, America and Pacific

Nutrients :
Apart from their delightful taste Ivy gourd is a good source of nutrients, vitamins and mineral. 

Consuming 100 gram of ivy gourd supplies, 1.4mg of Iron, 0/08mg of Vitamin B2 (Riboflavin), 0.07 mg of Vitamin B1(Thiamine), 1.6g of Total dietary fiber and 40 mg of Calcium.

Benefits :

Relieves Fatigue, Protects the Nervous System, Maintains a Healthy Metabolism, Prevents Kidney Stones.

Eaten as :
Pickled: Young green fruit are pickled and also can be consumed by dipping in chili paste.
Curry: It can be consumed as a curry, by deep-frying it; stuffing it with masala and sautéing it.
Sambaar: It may also be used in sambaar, a vegetable- and lentil based soup.

Kovakkaai Curry 

Preparation Time : 10 min

Cooking Time : 15 min

Total : 25 min

Method :

Cut Kovakkaai in round shape. Remove the ones that are red, as they become tasteless when ripen. 

Slice small onions, ten in number.

Grate coconut.

Cut one tomato into small pieces.

Keep kadai in stove.

Pour little oil.

Fry cut onion, mustard.

Add Kovakkaai.

Add tomato.

Add turmeric powder, sambaar / chilli powder, corainder powder and salt.

Stir well. 

Add some water.

Cook on a low flame.

After cooked well, add coconut scrapings.

Mix & Cook well.

Add Curry leaves. 

Kovaikaai Curry is Ready..

Have it with any rice / chapathy