Tindora/Ivy Gourd/Kovakkai Fry – Jusss yummmm!!!
I saw this recipe on a YouTube channel a few days back and tried it at once. It was really good. But since we do not use a lot of oil in our family’s daily cooking, I did not try it out after that. With torrential rains hitting Chennai over the past week, I was literally craving to have something spicy, oily and just tasty!! That is when I decided to try this once again and woohoo the result was much better this time!! With rains lashing out on your window panes and the chillness brushing your face, one bite of this (just this..no rice nothing!!) and a hot cup of tea would take you to seventh heaven!! Trust me. This tasted great specially in this weather. Of course, it tastes best when accompanied with sambar rice or curd rice or just steaming hot rice with ghee 🙂 So has your tongue started tickling already?? Wait not..Straight to the recipe and then to your kitchen. Grab your tindoras and masalas.. And treat yourself!!
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Tindora/Ivy Gourd – 2 cups (sliced into thin rounds)
Onion – 1 medium sized finely chopped
Oil – 4-5 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Curry Leaves – a few
Mustard Seeds – 1 tsp
Salt – to taste
1. Cut tindora into thin slices. Mix the slices with all the masalas and little oil. Leave this aside for 15 minutes.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute till they turn almost golden brown.
4. Now add the marinated tindora slices and required salt.
5. Mix well. Sprinkle water and keep cooking on a low-medium flame till the vegetable is soft and cooked fully.
6. Garnish with coriander leaves.
1. Other way I make this is to slice tindora into long slices and pressure cook the vegetable for one or two whistles.
2. Mix with all masalas and roast on low flame in a cast iron tava.