Kovakka (Tindora) Mezhukkupuratti
Ingredients
| Ingredients list | |
|---|---|
| Kovakka (Tindora/Ivy gourd) | 1 pound |
| Chopped onion | 1 cup |
| Green chillies | 2 nos |
| Mustard seeds | 1/2 tsp |
| Curry leaves | 4 -5 leaves |
| Water | 3 tbsp |
| Turmeric powder | 1/2 tsp |
| Chilli powder | 1 tsp |
| Salt | |
| Oil |
Steps
- Wash and slice kovakka length wise into 4 quarters. Cut both the ends off before slicing them. Use only the ones that are still greenish white on the inside, throw away the ones that have turned reddish.
- Chop onions and slit the green chillies in half.
- Heat oil in a pan. Add mustard seeds and curry leaves, wait for it to splatter.
- Add the sliced kovakka, onions and green chillies. Mix it well.
- Add 3 tbsp of water, mix again and cover and cook until it is half done. It will take around 10-15 minutes. Stir once or twice in between.
- Add salt, turmeric and chilly powder, mix well until the kovakka is coated evenly. Cover and cook for another 5 min.
- By now the water would have evaporated and the kovakka would have started to fry in the oil. Stir fry the kovakka until it is dry, around 5-10 minutes. Kovakka Mezhukkupuratti is done. Have it with chapatis or as a side with rice.