Tuesday, 21 August 2012

Kovaykka Mizhukkupuratti

This post is part of Onam and Sadya. The recipe below will be enough to serve 6 - 8 people for Sadya. Measurements are only approximate.

Mizhukkupuratti is Kerala-style stir-fry and for an everyday Kerala meal could easily substitute Thoran. You should either have a thoran or mizhukkupuratti as the dry vegetarian component of a meal. Kovaykka, better
known as Ivy Gourd is the most common vegetable in Kerala. It is tasty and nutritious; the only thing that is bad about it is the difficulty of cutting it. Some do it as circular discs while others cut it into strips.

In Melbourne, it is available in the frozen vegetable section in an Indian grocery. The beauty of it is that it is already cut and prepared for you; all that is remaining is the cooking part. And this is one veggie that keeps well even when frozen. We are usually not fans of frozen vegetables and do not buy them unless absolutely necessary; but frozen ivy gourd leaves us with no such qualms.

Note:- It is important to cook mizhukkupuratti in a wide pan. This allows the vegetables to be in touch with the pan most of the cooking time, which gives a beautiful crisp texture to it.

  • 5 cups ivy gourd, cut length-ways into strips
  • 2 1/2 cup brown onion, sliced
  • 1 1/2 tbsp chopped coconut
  • 1 sprigs curry leaves
  • 2 tbsp cooking oil
  • 1/2 tbsp chilly powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1/2 tsp cumin powder
  • 1 tsp mustard seeds
  • Salt to taste
1. Heat oil in a wide and shallow pan. Splutter mustard seeds followed by curry leaves. Then add onion and chopped coconut and saute' for a few minutes on medium until onion softens. Then add ivy gourd and salt. (If you are using the frozen ones, do not thaw it. Use it for cooking straight from the freezer to get the best results and cook on high flame. Reduce flame to medium when all the water in the pan evapourates. Add salt only after this.) Mix well, close pan and continue cooking. Do not forget to stir this occasionally. When gourd is three-fourth done add the remaining spices, mix well and continue cooking until done.

Serve hot with rice.

1 comment:

  1. Yummy stir fry thank u for visit my space and your comments .am your new follower u to follow me dear