Ivy gourd or kovakkai as we malayalees call it is the most common vegetable grown back home in our backyards. At least 2 out of every student at school and college had this vegetable for lunch. We have it in our sambars, as stir fries or in our avial and that's the end of ivy gourd to most people back home. In my quest for recipes for the diabetic I got this recipe from my neighbour who happens to hail from Andhra. I have always repeated my admiration for Andhra cuisine, I love the varieties of chutneys and pickles they make. So I decided to try this chutney. I personally would love some coconut added to this chutney but I did not because my mom-in-law is diabetic. We had this with ragi dosa, I bet it would taste awesome with fluffy white idlis too :)
Ivy gourd - 8 (cut into bite size)
Shallots- 6
Garlic pods- 5
Curry leaves- 1 stalk
Coriander leaves- 1 stalk
Split bengal gram- 1 tsp
Split black gram- 1 tsp
Salt- to taste
Tamarind extract- 1 tbsp
Red chillies dry- 6
Cumin seeds- 1 pinch
Oil- 3 tbsp
Grated coconut - 1/4 cup ( optional, omit if you have diabetic members at home)
Directions
Heat oil in a pan and fry the ivy gourd pieces. Drain them and keep them aside. Now add cumin seeds, dry chillies and the lentils to the oil and fry till they are red. Add the remaining ingredients except salt, coriander leaves and tamarind extract to the pan and fry them for two minutes.
Let the ingredients cool a bit. In a grinder grind together all the ingredients in the pan along with the fried ivy gourd pieces, salt, tamarind extract and coriander leaves. Add coconut to our preference, I did not because I had family members who were diabetic, but I think coconut would enhance the flavour a bit so if you can go ahead.
See you again with more chutneys like this, lenten season makes the best of the vegetarian in me :)