Kovai Kai (Ivy Gourd) Curry

Ingredients:
- 2 pounds of Ivy Gourd - Cut length wise
- 2 tsp chili powder
- 1 tsp turmeric powder
- 1/2 tsp hing powder
- Salt to taste

Seasoning:
- 1 tsp cooking oil
- 1 tsp mustard seeds
- 2 tsp split urad dhal
- few curry leaves

Method:
1. Mix the cut ivy gourd with chili powder, turmeric, hing powder and salt. Set it aside for 30 minutes. This gives the ivy gourd a chance to soak all the spices added to it.
2. In a large non stick skillet add the oil and mustard seeds. Once it starts to splutter add the urad dhal and curry leaves and fry till the dhal becomes golden brown.
3. Add to the skillet the ivy gourd that has been soaking. Add 1/4 cup of water and cook it covered for 10 minutes in medium heat. Keep stirring it frequently during the cooking process.
4. Remove it from the heat when the ivy gourd becomes tender.

Note: Ivy gourd can some time take longer to cook. Check it frequently and if you feel that it is too dry then add a few teaspoons of water to it.

Serve it hot with rice and sambar

This recipe goes to the
cooking Basics event hosted by Indian Vegetarian Kitchen

Best of Luck to all the aspiring cooks out there. Hope you enjoy this dish.