Ingredients
1. Kovakka / ivy gourd / tindora – 20 – 25, sliced lengthwise into 4 pieces and chopped (Makes around 2.5 – 3 cups)
Onion – 1/2 small, finely chopped
Curry leaves – 1 sprig
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Cumin powder – 1/4 tsp
2. Grated coconut – 1/2 cup
3. Salt – To taste
4. Oil – 2 – 3 tsp
Mustard seeds – 1/4 – 1/2 tsp
Dried red chilies – 2, broken
Method
Heat oil in a cheena chatti at medium heat. Splutter mustard seeds and fry dried red chilies. Add the chopped kovakka, chopped onion, curry leaves, turmeric powder, chilly powder and cumin powder. Mix well. Add 1/4 cup water and mix well. Cover and cook for 8 - 10 minutes. Open the lid and add the grated coconut. Close with a lid and cook for 3 - 4 minutes. Open and stir-fry until dry, or for a minute or so. Switch off. Serve with rice and a curry.
