Kovakka Unakka Chemmeen Ularthiyathu (Ivy Gourd-Dried shrimp Stir fry)
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This dish always reminds me of my childhood. My mom used to prepare this dish especially when fresh seafood was not available. Cooking the ivy gourd with gambooge gives a tangy taste to the dish.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 250 gms Ivy gourd
- 1/2 cup Shrimp Dried
- 1 teaspoon Chilli powder
- 1/4 teaspoon Turmeric powder powder
- to taste Salt
- a few Curry leaves
- 3 shallots Crushed
- 3 Garlic cloves Crushed
Ingredients
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Instructions
- Quarter the ivy gourd/Kovakka lengthwise. Keep aside.
- Clean and wash the dried shrimp. Keep aside.
- Put 1/2 cup water in an earthen pot, along with salt, a bit of chilli powder, turmeric powder, 2 curry leaves and gambooge.
- When the water starts to boil, tip in the cut ivy gourd and dried shrimp and mix well.
- Cover and cook on low heat till the ivy gourd is cooked through.
- Switch off heat.
- Heat oil in a pan.
- Add the curry leaves and crushed shallots and garlic.
- Saute for a few seconds.
- Add the chilli powder and turmeric powder and mix well.
- Tip in the cooked ivy gourd along with water,if any.
- Cook on high heat till the water has dried up and the mixture turns a shade darker.
- Switch off heat.
- Serve hot with rice.
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