#KovaikkaiCurry : The botanical name of #Kovaikkai is Coccinia grandis. It is called by many names in English such as #Ivygourd, #tindola, #littlegourd, etc.,... This is a creeper and widely spread in Africa, Asia, some parts of Australia and tropical regions of America.
I have seen many people deep fry chopped kovaikkai in oil and then mix with spicy masala powder.
But here comes a recipe with less spicy and oil which is tastier than the fried ones!!
Ingrdients :
200 gms Kovaikkai
1 Tsp Sambar Powder [ adjust ]
1 pinch Turmeric Powder
1/2 Tsp Salt [ adjust ]
2 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
Method :
Wash and cut kovaikkai into thin circular pieces of equal thickness.
Heat a kadai on a stove with oil over a medium flame.
Splutter mustard seeds and then add urad dal. Keep roasting until it turns golden color.
Now add turmeric powder and then kovaikkai.
Add sambar powder and salt.
Stir well with a long ladle.
Close the kadai with a lid.
Reduce the flame to SIM and cook until its done.
It takes approximately 4 - 5 minutes to cook.
Open the lid and toss it well in between once or twice.
When its done remove the lid and allow to simmer some more time to evaporate any water content of the vegetable.
When it ready transfer into a serving bowl.
This curry goes well with sambar or rasam mixed rice.
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I have seen many people deep fry chopped kovaikkai in oil and then mix with spicy masala powder.
But here comes a recipe with less spicy and oil which is tastier than the fried ones!!
Ingrdients :
200 gms Kovaikkai
1 Tsp Sambar Powder [ adjust ]
1 pinch Turmeric Powder
1/2 Tsp Salt [ adjust ]
2 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
Method :
Wash and cut kovaikkai into thin circular pieces of equal thickness.
Heat a kadai on a stove with oil over a medium flame.
Splutter mustard seeds and then add urad dal. Keep roasting until it turns golden color.
Now add turmeric powder and then kovaikkai.
Add sambar powder and salt.
Stir well with a long ladle.
Close the kadai with a lid.
Reduce the flame to SIM and cook until its done.
It takes approximately 4 - 5 minutes to cook.
Open the lid and toss it well in between once or twice.
When its done remove the lid and allow to simmer some more time to evaporate any water content of the vegetable.
When it ready transfer into a serving bowl.
This curry goes well with sambar or rasam mixed rice.
Similar Curry recipes
You might like to try
Curry Index
Recipe Index
Lunch Index
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