Kovakkai / Tindora Curry

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

September 4, 2009

This Kovakkai aka tindora curry is the simplest thing to make. The only thing that takes time is the cutting. It of course helps if you can manage to buy really tender & fresh kovakkai. But since they are then tinier, it takes longer to cut. But it is well worth the effort, because the curry just melts in your mouth then!!!

Ingredients

• Kovakkai / tindora - 500 gms
• potato - 1, big
• turmeric powder - 1/4 tsp
• chili powder 1/2 tsp
• salt to taste
• oil - 2-3 tbsp
• chopped coriander - 1-2 Tbsp

For the Tadka:-

• mustard seeds - 1/2 tsp
• jeera - 1/2 tsp.

Method

1. Cut the kovakkai /tindora into thin diskettes. Peel & cut the potato into small pieces.
2. Heat the oil in the kadai. Add the mustard & jeera. Let the mustard splutter.
3. Add the kovakkai, potatoes, turmeric & salt. Mix well & allow to cook on low flame until the vegetables are well cooked. Keep stirring them once in a while.
4. Add the chilli powder & mix again & cook for 3-4 minutes more.
5. Top with chopped coriander & serve hot.

Notes / Variations

If you are serving this curry with rotis, you could add a pinch of garam masala, if you like the flavor.

Source: chitti