Today’s recipe is a very simple stir fry composed of a rare combination of Ivy gourd/kovakka and cashew nuts. This dish was usually served in the “SADHYA” during olden days (atleast that’s what I have heard from my grandma). Last day, I was watching Lakshmi Nair’s cookery show where in I came across this dish and remembered my paternal grandma who used to make this during our birthday feasts (sadhya) when we were young. So here I am with this recipe of a very much forgotten combination that you can add to the upcoming Vishu Sadhya…
Kovakka/Tindora/Ivy gourd ½ kg
Cashew nuts ½ cup (roasted or unroasted), I used roasted
Turmeric powder ½ tsp
Red chilly powder ½ tsp
Coriander powder ½ tsp
Green chilly 2 nos, slit
Mustard seeds ½ tsp
Dry red chilly 2 nos
Salt as needed
Oil 2 tsp
Soak the cashew nuts in water for about 15-20 minutes. Drain and set aside.
Wash and cut each kovakka/tindora/ivy gourd into 4 pieces lengthwise. Cook this along with salt, green chilly, turmeric powder with 1 cup water until soft. Drain excess water and set aside.
Heat oil in a pan and splutter mustard seeds and dry red chilly. Throw in the cooked kovakka/tindora/ivy gourd. MIX WELL and add the soaked cashew nuts. Mix well and add the red chilly powder and coriander powder. Now keep the heat at medium and sauté everything for about 15-20 minutes. Switch off flame and serve with rice…