Tuesday, October 22, 2013

Kovakkai Varuval / Tindora Fry

Kovakkai/Tindora is one vegetable which I do not remember eating as a child. Not that I LUV my veggies when I was young. I was like any other child, detesting and protesting any vegetable. My dad used to say I literally lived on milk and curd rice. I am not proud about that. And I hope my son does not turn out as picky as I was. Coming back to tindora, I remember that it didn't feature much in our home. This one here is a simple recipe and best suited for cooking without a lot of fuss.

Serves - 2
Kovakkai/Tindora/Ivy Gourd - 2 cups (I used 1 pack of frozen Tindora)
Oil - 2 tbsp
Turmeric powder - a pinch
Chilli powder - 3/4 tsp (1/2 tsp if using extra hot)
Salt - to taste
Wash and pat dry the tindora. Slice lengthwise into quarters. Heat oil in a wide non-stick pan and add the cut tindora. Fry in medium-high heat until it is three-fourths cooked and the skin gets a little crispy. Add the turmeric powder, chilli powder and salt and continue to fry until completely cooked. Serve as a side for rice.


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