Kovakkai Masala Recipe | Ivygourd Masala Gravy

I had few ivygourds left after I make a delicious stir-fry this Monday. I actually planned to make kovakkai thogayal. But then changed my mind to experiment the left over ivygourd to make a gravy so that I can serve with rotis. This Kovakkai masala is a very delicious and easy to make gravy with onion and tomato as base gravy.  Try this delicious Ivygroud Masala (Kovakkai Masala) and relish with any Indian Bread!

Preparation and Yield:

Preparation time	15 mins
Cooking Time	30 mins
Servings	4
Recipe Category	Main
Recipe Cuisine	South Indian

Kovakkai Masala Recipe | Ivygourd Masala Gravy

1. Chop the kovakkai length wise and set this aside
2. Heat a pan and add grated coconut and dry roast it till it turns golden brown color. Take the dry roasted coconut to the mixer jar. Then add the cashews and roast them and take it to the mixer jar along with coconut. Grind all of these to a nice powder
3. Place a cooker in the flame. Add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and saute them well. Then add the finely chopped onions and saute till it turns translucent
4. Add chopped tomatoes along with ginger-garlic paste and saute them till they turn mushy. You can add ½ cup of water for the tomato to cook along with turmeric powder and coriander powder and make sure it will not get burnt or stick to the bottom of the pan
5. Then add the chopped kovakkai to the pan and add nearly 2 cups of water and stir well. Also add the powdered coconut and cashew and mix everything well and add salt and close the cooker with a lid and pressure cook for 3-4 whistles
6. Allow the pressure to release completely and then open the cooker's lid and then add coriander leaves and mix well and then pour this delicious gravy to the serving bowl
7. Relish the yummy Kovakkai Masala with any Indian Breads!

Kovakkai Masala Recipe | Ivygourd Masala Gravy