Kovakka Fry | Kovakka Upperi | Kovakkai Fry | Coccinia Fry

Pan stir fried Tindora with Indian spices

Tindora or Kovakka or Coccinia is yet another vegetable that is not liked by many. In some parts of South India, they do not use this veggie in their cuisine. They eat it raw by directly plucking from the plant. I have some friends who are of the opinion that it is goat's food and not to be eaten by we humans ;) A great explanation to avoid veggies, right? But as usual, I am a fan of this veggie. I know, there are a very few veggies that I do not like :)

This recipe is a damn simple one. It is a simple stir fry that goes well as a dry sabzi or upperi for your rice. It also tastes great with chapathi ! No mood to cook elaborate lunch, then this tastes just perfect with curd rice as well. I learned this simple stir fry from my mom. I have been trying other tindora recipes by googling as well. Last week I made tindora avial that was very delicious. Check out my insta feed for the details. So let's see how to make this simple stir fry..

Recipe Source: Ma

Serves: 2-3 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 25 minutes

I Used:

Oil	-	2-3 tbsp
Mustard	-	½ tsp
Curry leaves	-	1-2 sprigs
Kovakka/Tindora	-	250 gm
Red Chilly powder	-	1 tbsp
Turmeric powder	-	½ tsp
Asafoetida	-	¼ tsp
Garam Masala	-	1 tsp (optional)
Salt	-	As Needed

The Way:

1. Rinse the kovakka/tindora in water 3-4 times. Remove any dirt particles on the skin. Then cut them into 4. If you prefer, you can cut into round pieces as well.

2. Add red chilly powder, turmeric powder, salt, asafoetida and garam masala (optional) to the cut tindora pieces. You can omit asafoetida if you are using garam masala. Here I have used only asafoetida and no garam masala.

3. Mix well and marinate them for 15-20 minutes.

4. Heat oil in a pan. Splutter mustard and curry leaves.

5. Add the marinated kovakka/tindora and saute. Sprinkle water and give a stir. Close the pan with a lid and cook in a low flame. Stir occasionally and take care not to burn. 

6. Do not add more water, wherever it becomes dry and starts sticking to the pan just sprinkle water and cook with the lid closed. It may take around 15-20 minutes for the tindora to cook and become a dry fry as below.

Serve with rice and a gravy of your choice !

Cheers,
Chitz

Onion Tomato Chutney | South Indian Vengaya Thakkali Kara Chutney for Idly & Dosa

There is no dearth of chutney recipe ideas if you have a little imagination and a sense of what taste you want to have..I should admit that I am not yet an expert in that but I am learning. When you have such foodies and excellent cooks around you, you naturally will develop that "sense". My mom, Deeps, Deeps' aunt so many people around to inspire me. I should say that I particularly envy Deeps' aunt in this regard. Her chutney making skills (read cooking skills in general :) ) have made me go nuts. Actually I have tasted more of the 'chammanthi' recipes that you have with kanji (rice gruel). But whenever I think of chutney making skills, she is who comes to my mind :)

This recipe is a simple kara (hot) chutney with onions, tomatoes and urad dal that is a perfect side for idlys and dosas. This recipe I learned from my mom. It's simple, easy to make and since spicy I do not need any extra sambar or podis for my idlys and dosas. Do try this out & let me know how you liked it !

The other chutney recipes that might interest you are 

Easy Onion Chutney 

Pudina Chutney (without coconut) 

Pudina-Verkadalai Chutney
Mint Coconut Chutney
Red Coconut Chutney

Recipe Source: Ma

Serves: 2-3 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

I Used:

Oil - 2-3 tbsp Onion - 2 no - medium sized - chopped Tomato - 1 no - medium sized - chopped Urad Dal - 3 tbsp Red Chilly - 3 nos Tamarind - A small piece (blueberry sized) Garlic - 3-4 small cloves Asafoetida - 1 tsp To Temper: Oil - 1 tbsp Mustard - ½ tsp Curry leaves - 1-2 sprigs The Way: 1. In a pan heat 2 tbsp oil. Add the urad dal, red chillies, tamarind, garlic cloves and asafoetida. Roast till the urad dal turns golden in colour. Once done keep aside in a plate. 2. Now add 1 tbsp oil in the same pan. Add the chopped onions and salt and saute till they become translucent and turn slightly brown in colour. Once done keep aside. 3. Again add the chopped tomatoes in the same pan and saute till they become mushy. Once done, keep aside. 4. In a mixer, add the initially roasted urad dal mixture and grind coarsely. Add little water as well.

5. Now add the sauteed onions and grind again. 

6. Finally add the sauteed tomatoes and grind to a fine paste.

7. In a tadka pan or in the same pan, heat oil. Splutter the mustard seeds and curry leaves. Add them to the chutney and serve with piping hot idlis or dosas.

Notes:

• Sometimes urad dal that we buy will not be very clean and can be dusty. If you are paranoid like me and can feel that while eating the chutney, then rinse the urad dal before roasting them :)

Cheers,

Chitz