Description
Here is a home style curry made with Kovakkai / Tindora / Dondakaya / Ivy gourd.
| Ingredients | |
|---|---|
| 20 nos | Kovakkai |
| 2 nos | Onion (chopped) |
| 1 no | Tomato (diced) |
| ½ tsp | Ginger (crushed) |
| 3 clove | Garlic (crushed) |
| 1 no | Green chili (slit open) |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chilli powder |
| 3 tsp | Coriander /dhania powder |
| ¼ tsp | Black pepper powder |
| ½ tsp | Salt (or to taste) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram |
| 6 nos | Curry leaves |
| 3 stks | Coriander leaves |
| 3 tbsp | Oil |
Instructions
Wash and trim off both ends of the tindora. Cut them into thin circular shape pieces and keep aside. Heat oil in a pan, season with mustard, cumin seeds, split black gram and curry leaves. Fry the onion and green chilli till translucent, then add crushed ginger and garlic, saute for few minutes. Now add the chopped tomatoes and cook till they turn soft. Add the cut tindora pieces, cover and cook on low flame for 5 minutes. When its semi-soft add turmeric powder, red chili powder, coriander/ dhania powder, black pepper powder and salt. Keep frying till everything blends and the oil separates(should take another 6 to 7 minutes on low medium flame). Switch off, garnish with coriander and serve hot with rice or roti.
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