Thinly Sliced Kovakkai (Dondakaya, Tindora, Ivy Gourd)
This dish suggested by my sister, tastes as elegant as it looks, yet very simple to prepare. It goes well with rice and dal or chapati and dal, but I would like it anyway, even as one of the filling in a sandwich.
Kovakkai Crisps
Wash kovakkai in plenty of water. Take them in a kitchen towel and pat them dry. For each one, with a sharp knife, cut and remove the ends. Slice lengthwise into two and then cut each half to two or three thin pieces. Prepare them all in this way.
Take the Kovakkai pieces in a bowl. Sprinkle salt and olive or peanut oil to taste. Toss to coat. Spread the pieces on a baking tray.
Preheat the oven to 350 F. Once the oven is ready, place the baking tray and bake the kovakkai for about 15 minutes. Then change the oven setting from bake to ‘broil’ and continue cooking for another ten minutes, until the kovakkai turns to crisp. Keep an eye during broil setting to prevent charring/overcooking.
Remove the baking tray. Sprinkle few tablespoons of pappula podi on the hot and crispy kovakkai. Mix. Serve immediately.
Oven-cooking draws out the sharp sour flavor of kovakkai and the crispiness adds delightful crunch. Kovakkai crisps taste quite good as a side dish to rice and dal/sambar combination, or as a filling in chapati or bread sandwich.
Kovakkai Crisps Spiced with Pappula Podi ~ for Meal Today
