- Kovakkai – 8 to 10 Nos
- Potato – 1 No
- Sweet Potato – 1 No
- Onion – 1 No
- Tomato – 1 No
- Sambar Powder – 2 teaspoons
- Turmeric Powder – 1/2 teaspoon
- Oil – 4 teaspoons
- Mustard – 1/2 teaspoon
- Bengal Gram Dhal – 1 teaspoon
- Urad Dhal – 1 teaspoon
- Jeera – 1/2 teaspoon
- Asafotida Powder – a pinch
- Peanut – 2 tablespoon (optional)
- Curry Leaves – few
- Salt – 1 teaspoon or as per taste
Wash and cut the kovaikai into lengthwise pieces. Add a pinch of turmeric powder and salt and mix well. Keep it aside.
Wash and cut potato and sweet potato (with skin)lengthwise about 2 inch pieces.
Chop onion and tomato finely.
In a kadai put the oil and add mustard. When it pops up, add bengal gram dhal, urad dhal, jeera, asafotida powder and curry leaves. Fry till the dhals turn light brown. Then add chopped onion and fry till it is transparent. Add tomato pieces and fry for two to three seconds. Add sambar powder, turmeric powder, peanut (slightly crushed) and salt. Mix well. Now take the marinated kovaikai and squeeze out and add to the seasoning. Add potato and sweet potato pieces and mix everything well. Add 1/2 cup water and close with lid. Cook on medium flame. Stir now and then and keep it on stove till the vegetables are soft and absorbs all the water.
Goes well with rice as well as chapati.
Note:Kovaikai, also known as “Gherkin”, “Ivy gourd”, “Tindora” is not very familiar in Southern Tamilnadu. However, after knowing its nutritional values, (it is low in carb, high in fibre and an excellent vegetable for diabetics), people start using this vegetable regularly in Tamilnadu also. For diabetics, you can make the stir fry with only kovaikai. For others, you can cook it with other vegetables too.