Monday, March 30, 2015

Ivy Gourd Stir Fry/Kovakkai/Tindora Poriyal-With Coconut

There are days when you don’t want to get into the kitchen, just sit back in the couch cozying with a cuppa coffee and a book or a remote, and just use up all those left-over food, thatz eating up your refrigerator space. I often have this feeling on Monday as our Sunday brunch tends to be elaborate and Monday makes me feel lazy and anxious to get done with the meal time for name sake. On such days stir fries come to my rescue and one such in tindley, nothing special but sure is comfort.
Kovakkai/ivy gourd- 250g/1 cup
Sambar powder-1 tsp
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Curry leaves-1 sprig
Coconut-3 tbsp, grated
Oil-1 tsp
Salt-as needed
How It Happened:
1. Wash and pat dry the veggies. Slice them lengthwise and set aside.
2. In a pan, heat oil, add mustard seeds, urad dal and curry leaves when they pop, add the sliced Ivy gourd/kovakkai.
3. Sauté them for a couple of minutes and then add sambar powder and salt and mix well.

4. Simmer the flame and cook covered for 7- 10 minutes until the veggies are soft and cooked. Keep stirring it once in a while. Sprinkle a tbsp of water if needed.
5. Open the lid, add grated coconut and mix well.
6. Switch off the flame; serve hot with rice and sambar.
* I didn’t have curry leaves but sure it adds a great flavor.
* if you don’t have sambar powder add ¾ tsp of red chili powder and a pinch of turmeric powder and ½ tsp  of coriander powder and mix well.
* Do not cook for too long, the veggies should maintain the crunch.
* You can skip coconut.

No comments :

Post a Comment