LET'S GET STARTED
– 1 tbsp oil – ½ tsp mustard seeds – 1 tsp urad dal – 1 tsp chana dal – ⅛ tsp asafoetida – 500 grams ivy gourd kovakkai, edges trimmed and cut lengthwise evenly – ⅛ tsp ground turmeric – 2 tsp water – 1.25 tsp salt – 1 tsp red chili powder – 1 tsp rice flour Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
- Heat the cast iron pan and add the oil. Add the mustard seeds, urad dal, chana dal, and asafoetida when the oil is hot. Let the mustard seeds splutter.
- Cook again for 3 to 4 minutes until the ivy gourd crisps up. For a crispier version, reduce the heat to low and cook for a longer time. But I cooked it over medium-low heat for 4 minutes. Turn off the heat and let it cook in the residual heat. Serve warm with rice and sambar/kuzhambu/rasam or with a variety rice of your choice.