Kovakka Achar / Ivy Gourd Pickle


1/2 kg kovakka/ ivygourd
1- 1 1/2 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
2 tbsp vinegar
1/2 tsp mustard seeds
1/2 tsp fenugreek powder
1/4 tsp asafoetida
2 sprig curry leaves
salt to taste
4 tbsp sesame oil
100 ml water


  1. Wash kovakka and cut it into round slices.
  2. Heat 3 tbsp oil in a pan and shallow fry the sliced kovakka along with salt and keep it aside.
  3. In another pan, heat remaining 1 tbsp oil and splutter mustard seeds and curry leaves.
  4. Then reduce the flame and add kashmiri chilli powder, turmeric powder, fenugreek powder and asafoetida and saute for 2 minutes.
  5. Add shallow fried kovakka, vinegar and water, mix well and cook for 5 minutes on low flame until well coated with the spices. Adjust the salt and switch off the flame..
  6. Let it cool completely and then transfer into an airtight glass jar….


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