Kovakka Pepper Fry | Kovakka Mezhukupuratti
Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 6 servings
- 2 cup Kovakka — sliced
- 2-3 tbsp Oil
- 1 tsp Pepper powder
- 1/4 tsp Turmeric powder
- Curry leaves, a few
- Salt, to taste
Preparation
Step 1
Wash the Kovakka and cut into thin circles.
Step 2
Heat some oil in a pan, and allow to crackle the mustard seeds.Then add Curry leaves.
Step 3
Now we have to add pepper powder and turmeric powder.
Step 4
Add the chopped ivy gourds and required salt, Mix very well with the oil.
Step 5
And fry them in low heat with the lid closed, while stirring occasionally.
Step 6
Stir everything together thoroughly and continue to cook on a low flame till the dondakaya becomes golden, slightly crisp and is cooked well. Stir after 3 to 4 minutes.
Step 7
Serve this Kovakka Pepper Fry.
Step 8
Kovakka Mezhukupuratti along with rice.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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