Kovakkai Curry Recipe | Tindora Recipes

Kovakkai Curry Recipe

Preparation Time : 10 minutes | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: south Indian

Kovakkai(Tindora) - 2 cups chopped
Big Onion - 1/2 finely chopped
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Salt - to taste

To grind to a paste:

Tomato - 1 big sized chopped roughly
Big Onion - 1/2 roughly

To temper:

Oil - 3 tsp
Mustard seeds - 1 tsp
Urad Dal - 3/4 tsp
Curry leaves - a sprig

Method:

1. Rinse tindora well, trim both the ends.Then slice it as fine as possible as shown in the pic, Set aside. Grind together onion tomato with fennel seeds to a fine paste, set aside. Heat oil in  pan - add the items listed under 'to temper' let it splutter then add onion and fry till slightly browned.
2. Them add the tomato-onion paste along with spice powders and fry till raw smell of tomatoes leave.Then add the veggie and saute and cook for 2mins until the masalas blend well with the veggie.Add required salt.
3. Add water till immersing level and cook keeping it covered. Once it turns soft, let it cook for 3mins until the curry becomes dry.Switch off.

Serve with hot rice and any kuzhambu of your choice.

My Notes:

• You can add a pinch of garam masala for extra zing.
• You can even skip small onion while tempering.
• Pressure cooking chana along with the masala gives a great blend and flavour too.But if you dont prefer pressure cooking then allow it  to boil for 5mins then go to the next step.
• Adding coconut milk at the final stage gives a great flavour.
• Instead of garam masala you can even roast and grind whole spices(cinnamon,cloves,cardamom) along with coconut.

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Written by: SHARMILEE J