Kovakkai Curry Recipe
Kovakkai curry - a simple and easy side dish that is served with rice or chapathis.
Kovakkai / Tindora / Dondakaya – 1/4 kgs
Garlic pods – 2
Curry leaves – 1 sprig
Red chili powder – 1 tsp
Coriander powder – 1-1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Fresh grated coconut – 4 tbsp
Salt – to taste
Oil – 1 tbsp
Wash kovakkai and trim the edges. Slice them thinly into roundels. You can also quarter them lengthwise as it will save time. Chop the onions finely. Crush the garlic pods and keep aside.
Heat oil in a pan. Add mustard seeds and when it splutters, add urad dal. roast ill golden brown. Add the crushed galric pods and saute for 1/2 a minute for the flavor to get imbibed.
Add onions, curry leaves and saute till it turns translucent. Add sliced kovakkai, red chili powder, coriander powder, turmeric powder, Garam masala powder (if using), salt and mix well.
Sprinkle a handful of water (1/4 cup approx.,) and close with a lid and let it cook over medium low flame for 5-7 minutes.
Mix in between and check if there is enough moisture for the veggie to get cooked till soft.
Finally add the grated coconut, mix well and let it cook for 1 more minute before taking the pan off the stove.
Kovakkai Curry is ready.
Serve hot with either rice or chappathis.
You can also add 1 tsp of tamarind extract to the curry while adding water