A side dish with kovakkai that goes very well with both rice and chappathis. This Kovakkai Curry or rather fry is a very simple one that does not involve any grinding of masala but uses the basic ingredients that are available in the pantry. Kovakkai is known as Dondakaya in Telugu, Tendli or Kheera in Hindi and Gherkins or Ivy Gourd in English and is a very versatile veggie to be used in day to day cooking. When I make this in the morning, I just roll them in chappathis and pack for the kids and enjoy the curry with rice as a side dish. I do not like using the ripe red ones as they give a pungent, tart taste to the curry. So I would tell you to discard the ripe ones but unfortunately you can find them only after cutting it though.
- You can also add tomatoes along with onions. It will increase the volume of the curry.
- If making the curry for chappathis, use garam masala powder without fail. However avoid it if making to go with rice.
- You can use ghee instead of oil, for an even more amazing flavor.
- You can also add 1 tsp of tamarind extract to the curry while adding water.