Kovakkai Masala – Ivy Gourd Masala Curry

Kovakkai Masala | How to make Kovakkai Masala | Ivy Gourd Masala Curry | Side Dish for Chapathi | Tindora ka Salan | Tendli Ki Subzi | How to make Tindora ka Salan | Kundru Masala Curry | Dondakaya Masala Curry 

Kovakkai Masala, a simple south Indian style gravy preparation where tender tindora strips are cooked in a tomato onion base, flavored with a spicy blend of peanuts, sesame seeds, poppy seeds and coconut!

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Gutti Dondakaya Vepudu – Stuffed Tindora – Stuffed Kovakkai

TINDORA RICE RECIPE – Kovakkai Sadam – Ivy Gourd Rice

Kovakkai Fry Recipe – Dondakaya Fry

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Kovakkai Masala | Tindora Masala | Ivy Gourd Gravy

Kovakkai Masala – a simple curry made with a blend of coconut, peanut, sesame and poppy seeds. Tindora / Ivy Gourd cooked in a Onion tomato base along with a spiced blend of roasted peanuts, sesame seeds, dry coconut, poppy seeds & garam masala! Perfect side for rice or chapati!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: accompaniment, dinner, lunch

Cuisine: Indian, tamil nadu

Keyword: kovakkai masala, side dish for chapati, tindora masala

Servings: 6

Author: Mullai Madavan

Ingredients

Gravy

• 20 each Tindora / Ivy Gourd / Kovakkai
• 1 cup Onion
• 2 each Green Chili
• 1 tsp Ginger Garlic paste
• 1/2 cup Tomato
• 1/2 tsp Cumin seeds
• 5 each Curry leaves
• 1/4 tsp Turmeric powder
• 1 tsp Red Chili powder
• 1 tbsp Coriander powder
• 1.5 tsp Salt
• 1/2 cup Water
• 1 tbsp Coriander leaves for garnish
• 4 each Curry leaves for garnish
• 3 tbsp Oil

Masala Paste

• 1 tbsp Peanuts
• 1 tbsp Dry Coconut / Desiccated Coconut
• 1 tsp White sesame seeds
• 1tsp tsp Poppy seeds
• 1 inch Cinnamon stick
• 5 each Cloves
• 1/4 cup Water

Instructions

To make masala paste / masala powder

• Dry roast raw peanuts until lightly golden, rub off the skin and set aside the roasted peanuts.
• Dry roast sesame seeds, poppy seeds along with cinnamon and cloves until slightly crisp and then add the dry coconut roast until light golden.
• Let this cool completely and then grind to make a fine powder.
• If you decide to make a thick dry version of this dish, then use the powder to stuff the tindora. For light gravy or masala version, add water and blend to make a thick masala paste.

To make the gravy

• Wash the tindora, trim the edges and make crisscross cut if you wish to make a dry version. For light or masala consistency gravy, cut the tindora into thin strips and set aside.
• Heat oil in a pan and temper with cumin seeds, curry leaves and green chilies.
• Add onions and saute until lightly soft.
• Add ginger garlic paste and fry until the raw smell leaves.
• Now add the tindora strips, cover and cook for 5 minutes over low medium flame. This will partially cook the tindora, about 70%.
• Then add tomatoes along with turmeric powder, coriander powder, red chili powder, salt and the reserved masala paste.
• Fry well until the oil separates.
• Now add water and mix well. Cover and cook again for another 3 minutes.
• Garnish with coriander and curry leaves.
• Simmer until desired thickness and turn it off!
• Serve hot with soft roti or chapati!

Notes

Dry Version – If you plan on making a dry version of this curry, then make crisscross cuts over the tindora and stuff with the masala powder and stir fry. Avoid adding more water while cooking, try to sprinkle little water and steam cook over low flame.

Pouring or Semi thick consistency – instead of making powder, blend the powder with some water  and make a thick paste. Also cut the tindora into thin strips. 

Coconut – You may use fresh or desiccated coconut depending on your preference. If using fresh coconut, try to roast well until lightly golden. 

Instructions