My mom makes Kovakkai fry, kootu and poriyal. I made a kovakkai gravy for chappathi as normally we do for all the recipe. This kovakkai curry is different from other recipes. This one is prepared in tamarind based gravy which goes well with Chappathi as well with rice. It was yum....and I had with curd rice in next morning....Wowwwww.....still I can feel the taste :-)
INGREDIENTS:
Kovakkai / Tindora - 1 cup cut it lenghwise
Onion - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tsp
Tamarind - 1small ball berry sized
Red chilli powder - 3/4 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Cumin seeds - 1 tsp
HOW TO MAKE:
Soak tamarind in a 1/2 cup of water for 20 mins. Extract the juice and keep aside.
Wash kovakkai, cut both edges then cut into lengthwise pieces.
Heat oil in a kadai add cumin seeds and chopped onions. Fry well till the onions turn into transparent. Add ginger garlic paste and fry well with onion until the nice aroma comes. Add chopped tomatoes.
Mix well. Add red chilli, coriander and turmeric powder. Add needed salt. Mix well and add 1/4 cup of water. Let the raw smell goes and soon the masala will form a thick gravy. Add chopped kovakkai.
Mix well the veggies with the masala and add a cup of water. Let the kovakkai get cooked with the masala.
Once the kovakkai cooked add extraced tamarind juice. Check salt that time and add if needed. Allow to boil. Soon it will form a gravy. If you want watery add bit more water as per the consistency.
Spicy Kovakkai curry is ready.
Serve with chappathies, roties and rice.
TIPS:
Try the same method with other veggies too.
Adding tamarind will give you tangy taste which will be awesome.
If the above measurement is too spicy reduce the quantity of red chilli powder.
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