14 Aug 2014

Kovakkai Poriyal / Tindora Stir Fry / Ivy Gourd Fry

This is a simple side dish for rice that tastes really great. There are various ways to make this and this is the method my mom follows. You can add any other vegetables also along with this stir fry and make it more tasty!


Kovakkai Poriyal


KOVAKKAI PORIYAL
Preparation time 10 mins | Cooking time 25 mins | Serves 2

Ingredients
To Temper
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Asofoetida (hing) - a pnch
  • Curry leaves - 1 sprig
Kovakkai Poriyal

Method
1. Cut the kovakkai into small rounds or vertically. 
2. In a kadai, add oil. Once the oil heats up, add the mustard seeds, cumin seeds, urad dal, hing, red chillies and curry leaves.

3. After the mustard and cumin seeds splutter, add the kovakkai. Sprinkle little water and cover with a lid and allow it to cook for a 10-15 minutes.
4. Keep stirring and tossing the kovakkai every few minutes. 

5. After 15 minutes, the kovakkai should have changed color and starts to shrink a bit. Now add the red chilli powder, cumin powder, coriander powder, salt and turmeric powder. Mix well.
6. Cook for another 8-10 minutes with open lid. 
7. The kovakkai should retain a slight crunch. Switch off once done.

Enjoy with rice or roti.


Kovakkai Poriyal

Notes
1. You can add garam masala powder too.
2. You can add vegetables like potatoes and peas along with this. We like it plain.


Until next time,
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