Ivy Gourd Stir Fry (Kovakka Peera)

As we are observing lent, the vegetarian recipes are explored the most during this time of the year. What are the recipes that you generally try that go with steamed rice? Though there are no dearths of recipes, but the ones that suit your family's taste buds is what matters the most. So I keep trying out different recipes that go well with all. 

This is one such recipe, that fitted perfect to all.Kovakka(Ivy Gourd)is generally made dry kovakka stir-fry fry at home, but this one with grated coconut and tamarind is different. Kovakka peera similar to the netholi peera or meen peera that you can always try with fresh tender kovakka. Tastes yum with hot steamed rice. Do check this simple stir-fry a try and enjoy !!

Watch out the YouTube #shorts for this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5 

Ingredients 

kovakka (ivy gourd) 300 gm

garlic 2 cloves

ginger 1’’ piece 

shallots 8-10

green chillies 2, broken

curry leaves 2 sprigs

malabar tamarind 2–3 pieces 

coconut oil 1 tbsp

grated coconut 1/2 cup

turmeric powder 1/2 tsp

chilly powder 1/2 tsp

salt to taste

Method

• Wash and cut the kovakka (ivy gourd) in thin, slender pieces. Keep aside.
• Soak the tamarind in water for 15–20 minutes.
• In a mortar and pestle, crush the ginger, garlic, shallots, green chillies. Add the crushed ginger, garlic, shallots and green chillies to a mann chatti (earthen pot). To this, add grated coconut and turmeric powder, chilly powder, salt and curry leaves. Rub with your hands and give a good mix. 
• Then, add the cut kovakka and the Malabar tamarind (soaked) with the water. 
• Place on flame and cook covered on low flame for 10 minutes. Adjust salt, and cook covered for 5 minutes till the moisture is dried up. Finally, garnish the curry leaves, and drizzle the coconut oil on top. Keep covered for 5 minutes and serve warm.

NOTES

* If you're using frozen coconut or using grated coconut with long strands, it's better to crush the coconut along with spice powders without adding water and add.

* You can use padavalanga (bottle gourd) instead of kovakka too.

Soya Chunks Roast ~ Kerala Style

Soya chunks roast is a very tasty roast that tastes similar to beef roast. This can be served with chapathis or steamed rice. This is one of my best preparations with soya chunks. I have recreated the same style as we do in beef roast. Lenten period is the time when I look for vegetarian options the most and so explore any vegetarian dishes till Easter. So you would see a few vegetarian posts for now till Easter. 

Anyway, don't miss trying this soya roast. The shallots are a must-try in this recipe as it take away the odd flavours of soya if any, balancing the sweetness. Tomatoes add a mild tanginess and gravy. The pressure cooked masala has no bits of onions or tomatoes and is a thick gravy with full of flavours. You can use it as soya curry at this stage too. But here people love the roast more than curry, so I went ahead to making that. Check this out !!

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ a bowl

Ingredients 

soya chunks 2 cups

onion 1 big or 1/2 cup sliced 

shallots 1/2 cup sliced

green chilies 2 

curry leaves 2 sprigs 

ginger-garlic paste 2 tsp

turmeric powder 1/2 tsp

kashmiri chilli powder 2 tsp

hot chilli powder1 tsp

coriander powder 1 tbsp

garam masala 3/4 tsp 

tomato 1/2 cup chopped or 2

coconut bits (thenga kothu) 2 tbsp 

coconut oil 2 tbsps 

salt to taste

to make roast

coconut oil 1 tbsp + 1 tbsp

onion 1 sliced

curry leaves, a sprig

coconut bits 1 tbsp

pepper powder 1/4 tsp

garam masala 1/4 tsp

coriander leaves 2 tbsps

salt to taste

Watch on YouTube -

Method

• Boil the soya chunks with enough water until they are plump and cooked(7-10 minutes). Switch off the flame and cool lightly. Drain water and rinse the soya chunks 2–3 times. Drain water completely and squeeze all excess water. Keep aside.
• Heat a cooker and add oil. To that add coconut bits (if using), sauté until lightly browned. Then add sliced onions, shallots, green chillies and curry leaves. Sauté until wilted, then add ginger-garlic paste and sauté until raw smell disappears, and onions turn lightly browned.
• To this, add the spice powders on low flame. Then add the chopped tomatoes and add water (1/4 cup). Cover and cook till tomatoes turn mushy.
• Add the boiled soya and mix to combine. Add a cup of water, add salt and cover the lid. Pressure-cook for two whistles, switch off the flame. Wait for the pressure to release, open lid. You can use as curry at this stage if you wish to, tastes yum.But here I was preparing roast, so went a step ahead to dry up the moisture.
• In another pan (for roasting), heat the oil and add the coconut bits. Add the sliced onions, sauté until lightly browned. 
• Add the pepper powder, garam masala. Pour the cooked soya with masala and give a quick mix. Dry up all the excess moisture, by constantly stirring. It may take 10 minutes. Add the chopped coriander leaves and finally drizzle a tbsp of coconut oil. Dry up till lightly browned masala, switch off the flame and serve warm. Enjoy  with chapathis / steamed rice.

NOTES

* Adding coconut bits is optional, as there are people who don't use coconut. This soya roast is a Kerala style beef dry version style and so added.

* You can skip making the roast and use the curry after cooking in cooker, tastes yum. 

* Though the soya is big, I haven't cut, as the soya shreds in smaller pieces as it gets roasted.

RELATED POSTS

* Soya Koftas

* Soya Mappas

* Soya Cutlets

* Soya Manchurian

* Spicy Soya Stir Fry