Starting today, we are going to enjoy the onam dishes one by one each day before Onam, so that you can make all these dishes on Thiruvonam. Today we are talking about ivy gourd stir-fry or kovakka mezhukkupuratti in Malayalam (native language of Kerala). Mezhukkupuratti is one of the must dishes in Onam sadya. We call it ularth in my home. Whatever be the name, they taste delicious.
I already had done a post on kovakka, but that was thoran (recipe here). You can make the stir-fry with almost any vegetable. The most common mezhukkupuratti during sadya is made with green unripe plantains. But that is not a must (I will try doing that also). So today let’s make ivy gourd stir-fry. Apart from its crispy texture and taste, they are now said to treat diabetes. Research suggests that they act as a natural insulin in our body supporting healthy blood sugar levels. So let this be another reason to make ivy gourd stir-fry this time for sadya.
Ivy Gourd Stir-fry – Kovakka Mezhukkupuratti
- 1/4 lb ivy gourd
- 2 garlic clove crushed
- 1/8 cup onion chopped
- 2-3 green chilli sliced lengthwise through
- 1 sprig of curry leaves
- 1/2 tsp turmeric powder
- 1 tbsp coconut oil or canola oil
- Salt to taste
Wash tthe ivy gourd in cold water 2-3 times. Cut and remove both ends.
Slice them into very thin disc shape.
Heat oil in a pan.
Add the crushed garlic and saute for a few seconds.
Then saute onion until soft and translucent.
Add the green chilli and curry leaves and stir-cook for a few seconds.
Add the turmeric powder. Again stir-cook for some 20 seconds.
Add the sliced ivy gourd and salt. Mix well.
Cook on medium heat stirring occasionally until the ivy gourd is crisp and well cooked (~10 minutes).
Remove from heat.
Serve hot with rice, chapati or even roti.
You can find ivy gourd in any Indian grocery stores throughout the US. Hope you all will include the medicinal ivy gourd stir-fry this time in your Sadya. Also try including it in your diet at least once a week to maintain your blood sugar level, if you are diabetic. Just 25 minutes and your curry is ready.