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Thursday, 17 October 2013

Kovakkai / Tindora Fry

KOVAKKAI / TINDORA a very simple dish that goes amazingly well with Sambar rice and Dal. Kovakkai has some real interesting names. Like baby watermelon and "gentleman's toes"??! Ok just forget I even told you that. Anyway I never really liked this vegetable until I actually tasted it. To me it looked wired after all, but its such a delicious veggie. 

Tindora is used in traditional medicines to help cure leprosy, fever, asthma, bronchitis and jaundice and are highly recommended for diabetic patients.  

Serves 2

You Will Need:

500g of Kovakkai, Halved Lengthwise
3 Shallots, Finely Chopped
1/2 Tsp of Turmeric Powder
1 tsp or Red Chilli Powder
Salt to Taste
2 tbsp Oil


1/4 tsp of Mustard Seeds
1/4 tso of Fennel Seeds
Few Curry Leaves

The Cooking:

Heat a wok on high. Once hot add oil and crackle the mustard seeds, fennel seeds and curry leaves. Then add the shallots and saute till pink and translucent.

Now tumble in the kovakkai and toss well. Add turmeric, salt and chilli powder and toss well to evenly coat the spices. There is absolutely NO NEED to add water. The vegetable releases enough water to help it cook completely. If you add extra water, its never going evaporate or be observed by the vegetable.

Keep the heat high for a min, tossing continuously. Then bring the heat down to medium low and cook covered stirring occasionally till the kovakkai is soft.  Take the lid off in the last 5 mins of cooking, so that the vegetable dries up evaporating any excess water. 

  • Kovakkai takes a very loooonnnggg time to cook. So give a head start to this dish when preparing and be patient. 
  • Keep the flame down throughout cooking. 
Happy Cooking!


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