Podi potta Kovakkai

People generally don't like  kovakkai, aka Tindora, aka Ivy gourd.

 But this is a very fibrous vegetable , good for Diabetes and available all over India.

 I also understand that  it is available in  most Indian stores in the US.

 Since it was not a favourite in our household, one day I decided to make it differently and it was an instant hit .

Ingredients:

Kovakkai ---1/2 kg   washed and cut in round slices or in thin strips vertically

(Please remove those which are red inside as these may upset the stomach)

Oil --- 2 TBSP

Mustard seeds ---1/2 tsp

Channa dal 1/2 tsp

Urad dal 1/2 tsp

Hing powder--- a pinch

Turmeric powder---1/4 tsp.

For Podi:

Channa Dal --- 1 Tbsp

Dhania seeds --1 Tbsp

Red Chillies--- 5-6

Roast all the ingredients for Podi  one by one in a dry  pan, to golden brown color.

Cool and grind into  powder and keep aside. ( Since it is dry roasted, you can  double the portions and store it for future use)

 We at home prefer it to be coarse so that we can taste the channa dal.

In a pan add oil, let the mustards crackle, add channa and urad dal, hing and turmeric powder one by one.

Add the sliced Kovakkais,and  salt , mix well and  cook in low flame.

Stir the vegetable every 10 minutes.

Cooking Kovakkai takes time and you need to be patient.

 Fry till is almost done.

 Now add the roasted powder and  mix well.

Cook for a few minutes till the  powder coats all the slices and  switch off.

 PS. I do not add the powder in the beginning itself as it will burn and  taste bitter .