Kovakkai can be used in a variety of dishes, including poriyal, varuval, and various kinds of rice. In the evening, Kovakkai fry goes well with coffee or tea. Also excellent for lunch. Lemon rice, tomato rice, curd rice, and coconut rice are all delicious with it.
- Ivy Gourd - 300g
- Garlic - 5 - 6 Cloves
- Green Chili - 2
- Curry Leaves - as needed
- Salt - to taste
- Turmeric Powder - ¼ tsp
- Chilli Powder - 1 ½ - 2 tsp
- Rice Flour - 2 tsp
- Chickpea Flour - ½ tsp
- Asafoetida - a little
- Cooking Oil - For Frying
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Wash the gourd once and cut out the stem part.
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Then chop them finely or rub them into a chips board and slice them finely.
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Add 5 garlic cloves, 2 green chilies, and a few curry leaves.
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Add the required amount of salt and 2 tsp of rice flour.
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Add 3 tsp of chickpea flour.
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Add 2 tsp or more chili powder as per taste.
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Add 1/4 tsp turmeric powder and some asafoetida powder.
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Then after mixing everything well, add some water and knead it into a thick mixture.
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Heat enough oil for frying in a pan over medium heat.
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Add the kovakkai little by little.
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Turn occasionally.
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Fry until golden brown and then drain the oil and take it separately.
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If desired a few curry leaves can be fried separately and sprinkled on top.
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Delicious kovakkai fry is ready.