Kovakka, or ivy gourd, is a highly nutritious vegetable commonly found in our backyard gardens. Packed with essential minerals like vitamins A, C, and potassium, it’s a valuable addition to your diet, promoting overall immunity and heart health, particularly beneficial for those with diabetes. What’s intriguing is its adaptability in traditional cuisine, where it can be transformed into a flavorful ‘peera’ dish with spiced grated coconut, making it a delightful alternative to the classic fish peera. Let’s explore a straightforward recipe for preparing ivy gourd peera.
Ingredients:
– ½ kg ivy gourd (thinly sliced)
– 10 shallots (sliced)
– ½ coconut (grated)
– 4 green chillies
– 1 piece of ginger
– 1 tsp chilli powder
– ¼ tsp turmeric powder
– 2 sprigs of curry leaves
– 2 dried chillies
– Malabar tamarind (as needed, soaked in 1 cup of water)
Preparation:
1. Begin by crushing the grated coconut with ginger and set it aside.
2. Heat some oil in a pan and let mustard seeds and dried chillies splutter.
3. Sauté the curry leaves and shallots until they become aromatic.
4. Now, add the sliced ivy gourd to the pan.
5. Incorporate the crushed coconut-ginger mixture and mix everything thoroughly.
6. Pour in the tamarind water, ensuring it’s well distributed.
7. Give the entire mixture a good stir.
8. Cover the pan with a lid and let it cook for 5 minutes.
9. Remember to stir occasionally to ensure even cooking.
Enjoy your homemade ivy gourd peera, a wholesome and flavorful dish that showcases the versatility of this wonderful vegetable!
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