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 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: accompaniment, dinner, lunch
Cuisine: Indian, tamil nadu
Keyword: kovakkai masala, side dish for chapati, tindora masala
Servings: 6
Author: Mullai Madavan
Equipment
Pan / Kadai
Ingredients
Gravy
20eachTindora / Ivy Gourd / Kovakkai
1cupOnion
2eachGreen Chili
1tspGinger Garlic paste
1/2cupTomato
1/2tspCumin seeds
5eachCurry leaves
1/4tspTurmeric powder
1tspRed Chili powder
1tbspCoriander powder
1.5tspSalt
1/2cupWater
1tbspCoriander leavesfor garnish
4eachCurry leavesfor garnish
3tbspOil
Masala Paste
1tbspPeanuts
1tbspDry Coconut / Desiccated Coconut
1tspWhite sesame seeds
1tsptspPoppy seeds
1inchCinnamon stick
5eachCloves
1/4cupWater
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.