- submitted by Dahlia on 02-13-2009
(Tindoora Curry, Kovakai Kulambu)
Ivygourd (Kovakai, Tindoora, Dondakaya) - 1/2 lb (1/4 kg)
Onion - 1 big
Tomato - 2 small
Ginger garlic paste - 1 tblsp
Green Chillies - 3
Grated coconut (fresh/frozen) - 3 tblsp (dry roasted)
Turmeric powder - 1/4 tsp
Garam Masala - a pinch
Chilly powder - 1-2 tsp
Corriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1/2 tsp
Curry leaves - 1 strand
Salt - as needed
Oil - 1 tblsp
1. Wash the ivygourd, trim the edges and cut it into half lengthwise.
2. Heat oil in a small pressure cooker and splutter the mustard seeds, cumin seeds, fennel seeds and curry leaves.
3. Add the finely chopped onions and green chillies and saute it for 10 minutes until it turns nice and golden brown.
4. Add the ginger garlic paste and fry for another 1 minute.
5. Add the chopped tomatoes and let it cook for another 10 minutes until the tomatoes becomes mushy and oil seperates from the masala.
6. Add 1 tblsp of water and all the dry masala powders(turmeric powder, chilly powder, garam masala, corriander powder). The water will prevent the masala from getting burnt.
7. Dry roast the grated coconut in a small pan till it turns golden brown and grind it to a fine powder/paste. Add this along with the masalas.
You can skip the coconut if you are health conscious but coconut just gives a nice taste and thickness to the gravy.
8. Add the ivygourd pieces along with required salt and mix everything together.
9. Add enough water depending on the amount of gravy needed, close the cooker with the pressure on and cook for 5-7 minutes (or for 1 whistle). Dont leave it longer than that.
10. After the pressure releases, add some finely chopped cilantro to the gravy. Serve this delicious gravy with rice, chappatti or idli/dosa.
You could make lotus root curry, soya curry, mushroom curry, cauliflower curry, kolrabi
(knool kol) curry, drumstick
, ridge gourd
, any dry beans curry (like lima beans curry
, kidney beans curry
etc) using the same recipe.