Posts Tagged ‘Ivy gourd/Tindora’

Sautéed Tindora (Ivy Gourd/kovakka) with Coconut and Tamarind


2010
03.21

Finishing up with the last few bags of frozen veggies, and so it is going to be Tindora tonight. This mildly sweet, spicy and tangy dish used to be my sister S’ favorite. As a child I used to wonder why. But now I totally understand. I love it too. Strange how with age, your taste buds change too! :^).

IMG_5883

Ingredients

1.5 lb Tindora/Ivy gourd cut into long thin slices
1 cup fresh grated coconut 
1 tbsp coriander seeds
1/4 tsp turmeric powder
1 tbsp split urad dal/ black gram
1 tbsp tamarind paste or a lemon size ball of pitted tamarind
3-4 dried red chilies
1 tsp black mustard seeds
2 sprigs of curry leaves
2 tbsp jaggery shavings
a pinch of asafoetida
salt to taste
2 tbsp refined oil

Directions

  • Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dal and red chilies until the seeds turn brown and fragrant.
  • Grind coconut with the roasted mixture, salt, tamarind and a few tbsp of water, to a thick, slightly coarse paste.
  • Heat oil in the pan.
  • Add asafoetida, mustard seeds,curry leaves and when the mustard pops, add tindora, turmeric, salt and sauté until it is cooked.
  • Add the ground masala and  jaggery  and cook until they all blend in together.
  • Serve hot with white rice and dal.
  • Sautéed Tindora (Ivy Gourd/kovakka) with Coconut and Tamarind


    2010
    03.21

    Finishing up with the last few bags of frozen veggies, and so it is going to be Tindora tonight. This mildly sweet, spicy and tangy dish used to be my sister S’ favorite. As a child I used to wonder why. But now I totally understand. I love it too. Strange how with age, your taste buds change too! :^).

    IMG_5883

    Ingredients

    1.5 lb Tindora/Ivy gourd cut into long thin slices
    1 cup fresh grated coconut 
    1 tbsp coriander seeds
    1/4 tsp turmeric powder
    1 tbsp split urad dal/ black gram
    1 tbsp tamarind paste or a lemon size ball of pitted tamarind
    3-4 dried red chilies
    1 tsp black mustard seeds
    2 sprigs of curry leaves
    2 tbsp jaggery shavings
    a pinch of asafoetida
    salt to taste
    2 tbsp refined oil

    Directions

  • Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dal and red chilies until the seeds turn brown and fragrant.
  • Grind coconut with the roasted mixture, salt, tamarind and a few tbsp of water, to a thick, slightly coarse paste.
  • Heat oil in the pan.
  • Add asafoetida, mustard seeds,curry leaves and when the mustard pops, add tindora, turmeric, salt and sauté until it is cooked.
  • Add the ground masala and  jaggery  and cook until they all blend in together.
  • Serve hot with white rice and dal.
  • A Simple Indian Meal


    2010
    01.19

    My American neighbor L, like many of my other American friends, is always asking me how we Indians manage to keep so fit in spite of all the rich good food we seem to be hogging. She was (is?) under the impression that we always ate Samosas, Briyanis, creamy Koftas, fried Masala Chicken and stuffed Paranthas on a daily basis. It took me some work to convince her that though these elaborate delicacies were always in the menus at the parties we Indians kept throwing every so often, our everyday meals were very simple and down to earth.

    lunch

    Simple Indian Meal: Rice, Roti, Masoor Dal, Egg Masala, Paapad, Okra Masala & Sautéed Tindora

    The staple diet of most Indians consists of Rice or Roti (Indian bread made of whole wheat)  or both. They are usually eaten in combination with vegetables, lentils, yogurt &/or meat/poultry/seafood.

    Dal (Lentils)

    dal

    Dal (pulses/legumes) can be made as simple or as complicated as possible. A simple Dal recipe mainly [read more]

     

     

     

     

     

    Bhindi Masala (Okra Masala)

    b

    A perfect Bhindi Masala should not be slimy and sticky. And the only way to make it that way is to pat dry the Okras after washing them [read more]

     

     

     

     

     

     Jalapeno Tomato Onion Egg Masala

    egg masala

    This delicately spicy dish serves very well with all kinds of breads. The secret to getting  the gravy really thick and just right, is to use a lot of onions. I’ve also used [read more]

     

     

      

     

     Sautéed Tindora – Sautéed Ivy Gourd

    TindooraThis is a favorite vegetable among most Keralites and they have a number of ways of cooking it. I like it best in this form [read more]

     

     

     

     

     

    Sautéed Tindora(Ivy Gourd) / Kovakka Mezhukuverati


    2010
    01.19

    This is a favorite vegetable among most Keralites and they have a number of ways of cooking it. I like it best in this form and it is super easy to make it. This style is called mezhukuverati  in Malayalam, meaning sautéed vegetable.

    Tindoora

    Ingredients

    2 lb kovakka /tindora/ivy gourd  slice into 4, along the length of the gourd.
    5 shallots sliced
    2 –3 green chilies
    1/2 tsp turmeric powder
    2 sprigs of curry leaves
    1 tsp black mustard seeds
    salt to taste
    3 –4 tbsp refined vegetable oil

    Directions

  • Heat oil in a pan, add mustard seeds and let them pop.
  • Add shallots, chilies and curry leaves and sauté until the shallots are slightly caramelized.
  • Add tindora, turmeric, salt and sauté intermittently until cooked. 
  • Serve with rice
  • To help the gourd cook faster you can set the flame to medium and close the pan with a lid and let it cook in the steam for a 5 – 10 minutes. Keep checking often to prevent burning at the bottom. When it is almost done, open the lid, sauté further and let all the water evaporate.

    Sautéed Tindora(Ivy Gourd) / Kovakka Mezhukuverati


    2010
    01.19

    This is a favorite vegetable among most Keralites and they have a number of ways of cooking it. I like it best in this form and it is super easy to make it. This style is called mezhukuverati  in Malayalam, meaning sautéed vegetable.

    Tindoora

    Ingredients

    2 lb kovakka /tindora/ivy gourd  slice into 4, along the length of the gourd.
    5 shallots sliced
    2 –3 green chilies
    1/2 tsp turmeric powder
    2 sprigs of curry leaves
    1 tsp black mustard seeds
    salt to taste
    3 –4 tbsp refined vegetable oil

    Directions

  • Heat oil in a pan, add mustard seeds and let them pop.
  • Add shallots, chilies and curry leaves and sauté until the shallots are slightly caramelized.
  • Add tindora, turmeric, salt and sauté intermittently until cooked. 
  • Serve with rice
  • To help the gourd cook faster you can set the flame to medium and close the pan with a lid and let it cook in the steam for a 5 – 10 minutes. Keep checking often to prevent burning at the bottom. When it is almost done, open the lid, sauté further and let all the water evaporate.