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Kovakkai Curry.
There are a variety of curries which can be tried with Kovakkai / Tindora. This one is a groundnut based one & was tasting good. Mom-in-law loved it & wanted it to be done on another day when the main course was chappathi instead of rice.
Ingredients:
1/4 kg Kovakkai / Tindora / Ivy Gourd
½ tsp mustard seeds
10-12 fresh curry leaves
pinch of turmeric pwd
salt to taste
1 ½ tbsp oil
4 tbsp roasted peanuts
3/4 tsp cumin seeds
4 dry red chillis
Methd
1. Heat a few drops of oil in a kadai, add the cumin seeds.
2.Once they splutter and turn brown, add the red chillis, peanuts (3 tbspn) and roast them.
3. Once it cools off, grind the above ingredients to a powder
4. Wash the Kovakkai & cut it length wise, basically each into 2 / 4 long pieces
5. Add oil in the same pan and heat it till hot. Reduce to medium flame and add the mustard seeds, let them splutter. Add the curry leaves ,stir them till the aroma come out.
6. Immediately add the sliced Kovakkai and combine.
7. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes.
8. Keep checking inbetween, sauteing them so that they dont burn.
9. The Kovakkai starts to turn soft, don’t overcook them.
10. Add the ground coarse pwd at this stage and combine well and let it cook, uncovered for another 2 minutes on medium heat. Turn off heat.
11. Finally garnish with roasted peanuts.
Serve hot with steamed rice, dal or sambar.
Kovakkai Curry.
There are a variety of curries which can be tried with Kovakkai / Tindora. This one is a groundnut based one & was tasting good. Mom-in-law loved it & wanted it to be done on another day when the main course was chappathi instead of rice.
Ingredients:
1/4 kg Kovakkai / Tindora / Ivy Gourd
½ tsp mustard seeds
10-12 fresh curry leaves
pinch of turmeric pwd
salt to taste
1 ½ tbsp oil
4 tbsp roasted peanuts
3/4 tsp cumin seeds
4 dry red chillis
Methd
1. Heat a few drops of oil in a kadai, add the cumin seeds.
2.Once they splutter and turn brown, add the red chillis, peanuts (3 tbspn) and roast them.
3. Once it cools off, grind the above ingredients to a powder
4. Wash the Kovakkai & cut it length wise, basically each into 2 / 4 long pieces
5. Add oil in the same pan and heat it till hot. Reduce to medium flame and add the mustard seeds, let them splutter. Add the curry leaves ,stir them till the aroma come out.
6. Immediately add the sliced Kovakkai and combine.
7. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes.
8. Keep checking inbetween, sauteing them so that they dont burn.
9. The Kovakkai starts to turn soft, don’t overcook them.
10. Add the ground coarse pwd at this stage and combine well and let it cook, uncovered for another 2 minutes on medium heat. Turn off heat.
11. Finally garnish with roasted peanuts.
Serve hot with steamed rice, dal or sambar.
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