Sabzi of the Day - Quick Ivy Gourd Recipe Preparations for Homemade Meals

A powerhouse of nutrients, essential vitamins and minerals, Ivy gourd is a crunchy and delicious vegetable packed with numerous health benefits.

Ivy gourd, often called baby watermelon due to its resemblance, is a popular vegetable in African and Asian cuisines. It’s a fast-growing climber used in various recipes and traditional remedies. Its benefits go beyond taste—every part of the plant offers something valuable. Ivy gourd paste can be applied to the skin, and the leaves, when eaten raw, are packed with nutrients.

This versatile vegetable supports metabolism, lowers blood sugar, and may even help prevent diabetes. Studies suggest it’s good for the heart, nervous system, and kidney health. Rich in beta-carotene, ivy gourd promotes heart health and offers antihistamine and mast cell-stabilizing properties, making it useful for treating fever, bronchitis, jaundice, and osteoarthritis.

Nutritionally, ivy gourd provides iron, calcium, vitamins B1 and B2, and dietary fiber, while being mostly water, much like watermelon. Properly cooked or cleaned, it’s a safe, nutrient-rich addition to any diet.

To enjoy the most of this amazing veggie, here are some quick, easy and unique recipes you can try at home.

Crispy Kovakkai/ Tindora Fry (Ivy Gourd Fry)

This crispy kovakkai fry is the perfect side dish that’s both tasty and easy to make. It’s one of those recipes that’s so addictive, you’ll find yourself munching on it nonstop. Plus, it only takes a few simple ingredients to whip up!

Ingredients

• Kovakkai / Ivy gourd – 2 cups cut into thin strips
• ½ tsp Turmeric powder
• 1 ¼ tsp Red Chili Powder
• ¼ TSP Cumin Powder
• ¾ cups of Besan
• 2 tsp Rice flour
• ½ tsp Lemon Juice
• Oil
• Salt to taste

Recipe

• Set the mixture aside for 10 minutes.

• Heat enough oil in a deep frying pan for deep frying.

• Once the oil is hot, fry the ivy gourd mixture in small batches until golden brown. Turn off the heat.

Serve warm and enjoy!

Kovakkai Verkadalai Poriyal (Ivy Gourd Stir Fry with Peanuts)

Stir-fried Ivy Gourd with a roasted peanut masala makes for the ideal South Indian side dish to complement your rice at any meal.

Ingredients 

• 2 tbsp gingelly oil
• ¼  tsp split urad dal
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• 3 dried red chillies
• 1 sprig curry leaves
• 1 pod garlic, sliced
• ¾ cup onion, chopped
• 500 grams ivy gourd, quartered
• 1 tsp salt
• ¼ tsp turmeric powder
• ¾ tsp red chilli  powder
• ¼ tsp asafoetida
• ½ tsp jaggery
• 2 sprigs coriander leaves
• 2 tbsp peanuts
• 1 tsp chana dal
• ¾ tbsp coriander seeds
• ¼  inch piece tamarind

Recipe

To make the masala powder:

• Heat oil in a pan and add all the ingredients listed under "masala powder."

• Roast on a low flame until golden brown.

• Once the nuts and lentils turn golden, remove them from the pan and set aside to cool.

• Grind into a coarse powder.

For the stir-fry:

• Heat oil in a heavy pan. Add split urad dal, mustard seeds, cumin seeds, dried red chillies, curry leaves, and sliced garlic.

• Sauté for a minute, letting the mustard seeds crackle and the garlic roast lightly.

• Add onions and Ivy Gourd, then mix well.

• Add salt, combine thoroughly, and cover the pan. Cook on medium flame for 10 minutes, stirring occasionally to prevent burning.

• After 10 minutes, add turmeric powder, red chilli powder, and a pinch of asafoetida. Cook for 2-3 minutes, allowing the spices to roast.

• Stir in the roasted masala powder and a little jaggery to balance the flavors.

• Mix well and cook for another minute. Turn off the heat.

Garnish with fresh coriander leaves and serve with rice.

Dondakaya Vepudu/ Kovakkai fry (Andhra style Ivy Gourd Fry)

This healthy kovakkai poriyal, or low-oil kovakkai fry, is a simple and easy homestyle recipe using Ivy Gourd. The steaming and slow-cooking method enhances the flavor, giving it an authentic Andhra-style stir fry.

Ingredients

• 300 grams Ivy Gourd
• ¼ tsp sesame oil
• ½ tbsp coriander seeds
• 1 tbsp chana dal
• ½ tbsp sesame seeds
• 1 tsp cumin seeds
• 3 red chilli
• 1 tbsp roasted peanuts
• 1 ½ tsp rice flour
• 1 tsp besan flour
• 2 tbsp peanut oil
• ¼ tsp mustard seeds
• 1 tbsp urad dal
• curry leaves few
• ½ tsp hing 
• Pinch of Turmeric powder
• Salt to taste

Recipe

• Steam cook the kovakkai (ivy gourd) in an idiyappan plate for 15 minutes.

• Transfer the cooked kovakkai to a colander and drain any excess water completely.

• Heat oil in a pan over medium flame. Add coriander seeds, chana dal, sesame seeds, cumin seeds, and red chillies; mix well.

• Add peanuts and roast until they turn aromatic and change color.

• Turn off the stove and let the mixture cool completely. Grind it into a coarse powder.

• Add rice flour and besan flour to the mixture and grind again.

• Heat oil in a pan over medium flame. Once hot, add mustard seeds, urad dal, and curry leaves. Let them splutter.

• Add asafoetida and mix well.

• Add the cooked kovakkai, turmeric powder, and required salt. Mix well and cook for 10 minutes.

• Add the ground podi (spice powder) and mix well.

• Reduce the flame to low and cook for 5 minutes.

• Increase the flame to low-medium and cook for 3 minutes or until it reaches the desired crispy texture.

Podi curry pairs wonderfully with various rice dishes or rice accompaniments like kuzhambu, rasam, and more, offering the best flavor.

Stuffed Kovakkai (Ivy Gourd) Fry

Ingredients

• 10 Kovakkai (Ivy Gourd)
• 3-4 tsp Oil
• 1 tsp Mustard
• 1 tbsp Bengal Gram Dal
• 1 tbsp Urad Dal
• ¼ tap Fenugreek
• 1 tsp Cumin
• 4-5 Red Chillies
• 1 Onion
• Salt to taste

Recipe

For the masala paste:

• Heat a teaspoon of oil in a frying pan. Once hot, add mustard seeds and let them pop.

• Add bengal gram dhal and urad dhal, frying them until light brown.

• Add fenugreek seeds, red chillies, and cumin, and fry for a second.

• Add chopped onions and sauté for a while.

• Turn off the stove and let the mixture cool.

• Once cooled, add salt and grind everything to a coarse paste without adding water.

For the stuffing and frying:

• Wash the kovakkai and make a lengthwise slit, keeping one end intact.

• Finely chop a large onion.

• Stuff the prepared masala paste into the slit kovakkai.

• In a pan, heat the remaining oil and arrange the stuffed kovakkai.

• Cover and cook on low flame for a few minutes.

• Remove the lid, turn the kovakkai, and sprinkle a handful of water. Cover again and cook until the vegetable softens, turning occasionally.

• Once the kovakkai is cooked, remove the lid and fry for a few more seconds.

Enjoy with warm rice or roti!

So, eat ivy gourd – it's like giving your body a VIP pass to better metabolism, while your taste buds throw a party!