In Tamil, Kovakkai is called Tindora or Ivy Gourd. It is rich in vitamin A and B and is also recognized for its detoxifying properties.
Kovakkai Kathirikai Curry
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesThis curry is made with Kovakkai and Kathirikai along with onion and tomato. Can be served as a side dish for rice or even with chapati.
Ingredients
Kovakkai – 10
Kathirikai- 4
Big onion – 1
Tomato – 2
Sambar Powder – 2 teaspoons
Turmeric Powder – 1/4 teaspoon
Besan flour – 1 teaspoon
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Asafoetida powder – 2 pinches
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Cut Kovakkai and Kathirikai lengthwise.
- Chop onion and tomato finely.
- In a kadai put oil and when it is hot add mustard. When it starts to pop up add asafoetida powder and curry leaves.
- Add chopped onion and fry for a while.
- Add chopped tomato along with a pinch of salt and fry till it mashed well.
- Add cut vegetables along with sambar powder, turmeric powder and salt.
- Mix well, add little water, close with a lid and cook till the vegetables are soft and it absorbed all the water.
- Before removing sprinkle besan flour and a teaspoon of oil.
- Sit fry for few seconds and remove.