Kovakkai poriyal

Ingredients:

25-30 ivy gourds (kovakkai in tamil)

2.5 tbsp sambhar powder

1 tbsp oil

1 tsp minced ginger

1/2 an onion (finely chopped)

1/2 tsp cumin seeds

1 tsp chilli powder

1/2 tsp turmeric

salt to taste

Protocol:

Cut ivy gourd vertically into 4 parts. Place on a plate and toss with sambhar powder to lightly coat the gourd. Set aside for 30 minutes. Heat oil in a saucepan over medium heat and add cumin seads, once the seeds start sputtering add ginger and onions and saute for 1-2 minutes till onions turn golden brown. Add ivy gourd coated with sambhar powder, chilli powder, turmeric and salt. Cook over medium heat, stirring to mix the masalas with the gourd. Serve hot with rotis or rice.

Tip: When picking ivy gourd, you want to go for the shorter thinner ones. The larger squat ones tend to have a harder peel and be red on the inside.