1/4 kg ivy gourd/kovakka
1 onion chopped
4-5 garlic cloves, sliced thin
1 teaspoon sliced ginger
2 green chilies slit
1 teaspoon chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon cumin powder
1/2 teaspoon fenugreek/uluva/methi powder
1 cup thin coconut milk
1/2 cup thick coconut milk
1 teaspoon vinegar
1/2 teaspoon sugar
2-3 tablespoon oil
salt to taste
- Cut each ivygourd lengthwise into four pieces.
- Heat 2 tablespoons oil in a pan and fry the sliced ivy gourds until it turns to a brown color.
- Remove the pieces with a slotted spoon and drain onto a paper napkin.
- Now to the same pan, add the onion, garlic, ginger and green chilies and saute well. You can add one tablespoon of oil, if required. Saute this well until the onions turn golden brown.
- Low the flame and add the chili powder, turmeric powder, coriander powder, cumin powder and fenugreek powder and fry well until the raw smell of the spices go.
- Add the fried ivygourd and salt. Mix well.
- Add the loose coconut milk, mix well and allow this to cook on a low flame for 10-15 minutes.
- Add the thick coconut milk and as it begins to boil switch off the flame.
- Add the vinegar and sugar and mix well. Serve hot with chapatis, phulkas or nan.