Saturday, January 3, 2015

kovakkai curry

This is the recipe for a curry made of an Indian vegetable called kovakkai (small green squashes about 1 1/2 inches long -- also called Ivy Gourd, or Tindori) from Mahesh's mother. You will notice there are no measurements or timings for this recipe. When Mahesh asked her how much spice to use, she said "use your common sense." Which is not all that helpful to me. I will try to measure and update with amounts when I figure out what they are.


-- Kovakkai (how much? we bought a lot, maybe 1 lb)
-- 1 tsp. cumin powder
-- 1/2 tsp. coriander powder
-- chile powder or sambar powder (or mix little bit of both) (I used 1 tsp sambar powder)
-- 1 tsp. salt
-- oil
-- minced cilantro


1. wash and cut kovakai into quarters length-wise
2. Heat oil in pan to medium heat. Mix three spices together, then fry in oil until fragrant, do not let the spices burn! (cook 30 seconds or so)
3. Put kovakai in the pan with salt, stir to coat with oil and spices. Cover and fry for 40 minutes over medium heat, or until kovakkai are soft and start to taste good.
4. After the kovakai is cooked through, remove the cover and fry until browned in places, 15 or 20 more minutes.
5. At the end, add in some minced cilantro.

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