Ingredients:

2 cups kovakka / ivy gourd, cut into round pieces

3 medium tomatoes, thinly sliced

2 tsp kashmiri chilli powder

1/2 tsp turmeric powder

1- 1 1/2 cup cooked rice water / kanji vellam

1/2 tsp mustard seeds

2-3 dry red chillies

1 sprig curry leaves

salt to taste

2-3 tbsp coconut oil

Preparation:

1. Heat coconut oil in a pan and add kovakka pieces and little salt and fry for 2 minutes. Transfer it to a bowl.
2. In the same oil, splutter mustard seeds and add dry red chillies and curry leaves.
3. Add sliced tomatoes, turmeric powder and chilli powder and saute well adding little salt till tomatoes are cooked well and mushy. Then mash well with a spatula.
4. Then add about 1-1 1/2 cup of rice water (kanji vellam) and mix it well.
5. When it boils well, add fried kovakka and cook for 3-4 minutes till gravy thickens and oil separates.
6. Switch off the flame and serve with rice....

• You can add normal water if you don't have cooked rice water.

Recipe Source: Ayesha's Kitchen