Kovakka Thoran

Kovakka, Tindora, Ivy gourd – This vegetable has many names, but the fact remains is that it doesn’t taste as good as the other vegetables. Yes, Yes, I am on an honesty trip here.

Kovakka is malayalam for Ivy gourd.

First of all, ivy gourd when cut has a light film of sap (?) which makes it a little bitter/tough to munch on, fresh. Even if you bombard it with all your spices your hands can get, kovakka doesn’t absorb the flavors and would still taste a little bland.

But why eat it then? It is so good for you, there are even claims it is good for diabetes patients. It is a good source of beta carotene as well. In Thailand, this vegetable is promoted to grow in homes to control the vitamin A deficiency.Ivy gourd is termed an invasive weed in U.S. One of our friends tried to sneak in the plant from India and the customs got him. So he acted as if he doesn’t understand English when the U.S customs officer questioned about the plant.

Customs officer being an Indian himself, told him straight to his face, “Until now, I heard you speaking good English to your wife Sir, how soon you got amnesia?” hehehehe

So, there you are, don’t sneak in the plant to U.S territory. :-) . Don’t ask me, whether I have it, then you would have to explain and define the word “is” (Courtesy: President Clinton).

Anyway, one friend gave me this wonderful recipe which will make any kovakka-haters swoon over it.

Wash the kovakka thoroughly in running water, cut off both the tips. Make two lengthwise cuts and then cut the kovakka into half making it eight pieces.

For 3 cups of cut kovakka,

Crush together, kudampuli or tamarind (1 inch size), ½ cup coconut, 6 shallots diced, 3 garlic pods diced, 4 green chilies, 1 sprig of curry leaves, ½ tsp turmeric powder and enough salt. Don’t grind it, just crush them in a pestle.

Mix this with the kovakka and add ¼ cup of water and keep in medium flame. When it is half cooked, add 2 cups of cooked small shrimps, mix it and cook again in low flame.

You can completely avoid the shrimp part if you are vegetarian, but non-vegans out there, the shrimp makes it too good :-)

When the mixture is dry, heat 2 tsp pf coconut oil, splutter ½ tsp of mustard seeds and add to this.Serve with rice.