RecipesGoyaDecember 29, 2020ivy gourd, tendli, kovakkai

An Ivy Gourd Salad that is Tender, Sizzling, Delicious

RecipesGoyaDecember 29, 2020ivy gourd, tendli, kovakkai

Elizabeth Mathew finds that young kovakkai (or tendli) made for a delicious raw salad, crunchy with layers of texture, seasoned with a sizzling tadka of mustard, cumin, and curry leaves. Find more favourite lockdown recipes from Goya readers here.

There are layers of flavor and texture in this simple dish — the bite and bitterness of the seeds, the crunch of crisp curry leaves, a hint of pungency from garlic and asafoetida, sweetness from onions, and the tartness of vinegar… all coming to bring this glorious salad to life!

RECIPE: TENDER IVY GOURD SALAD

Ingredients
150 g ivy gourd (young and tender)
Salt, to taste
1 tbsp vinegar
Sugar, a pinch
1 tsp mustard seeds
1 tsp cumin seeds
Asafoetida, a pinch
1/2 tsp turmeric powder
1 sprig curry leaves
3 garlic pods, crushed
5 shallots, sliced
3 dry red chillies, torn
2 tbsp coconut oil

Method
Chop the ivy gourd into wedges. Marinate with salt, vinegar and sugar.
Meanwhile, prep a tadka with coconut oil in a wok. When the oil is hot, add in mustard seeds and wait for the sputter.
Add in the cumin, then turmeric hing; be careful not to burn.
Now add in the curry leaves, crushed garlic, shallots, red chillies.
Fry for a minute, then drizzle the sizzling tadka over the marinating gourd, for a hot dressing.