Kovakkai Gravy

This is Kovakkai is also called as Ivy Gourd, Tindora. Mostly we use to prepare side dish using this vegetable. Here we are going to see the gravy which suits rice, idli, dosa or chapathi.

Preparation time: 10mins

Cook time: 20mins

Total time: 30mins

Serves: 4 servings

Cuisine: South Indian

Type: Gravy

Author:  Nivi Marshal

Ingredients:

For Masala:

Peanut- 2 tsp

Urad Dal – ¼ tsp

Thoor Dal – ¼ tsp

Channa Dal – ¼ tsp

Mustard Seed – ¼ tsp

Fenugreek Seeds – a pinch

Coriander seed- 2 tsp

Fennel seed – 1tsp

Pepper-1/2 tsp

White sesame seed/Til seed- 1 tsp

Red Chilli – 5-6nos

Tomato – 3 large chopped

Coconut – 1tbsp

Hing – a pinch

Turmeric powder – ¼ tsp

Curry leaves- 1 sprig

Ginger Garlic paste – 1 tsp

To sauté:

Gingelly Oil – 2 tbsp

Kovaikkai – 250 gram (washed and chopped as desired)

Mustard – ¼ tsp

Fenugreek Seed – a pinch

Salt – As required

Tamarind – small piece

Kovakkai_Gravy

How to prepared Kovaikkai Gravy:

• Soak the tamarind in water for 10-15 mins. Meanwhile in a kadai dry roast the peanut for 2 mins, add all the seeds and dals listed under masala ingredients and sauté for 2 mins. Along with this add the red chilli and roast for a min.
• Now add the tomato and ginger garlic paste and sauté this till tomato cook smooth, then add the coconut, hing and turmeric powder.
• Allow this masala to too and grind into smooth paste.
• In a pan add gingelly oil and temper the mustard seeds, fenugreek seed and curry leaves. Now add the kovaikkai along with salt and cook till its skin starts to shrink.
• Now add the masala paste and required water. Cook till oil separates. The gravy is ready to serve.