Ivy Gourd / Tindora / Kovakka theeyal ( Authentic Kerala Style ) RECIPE#178

Recipe Courtesy :- My Mommy :) 

Step 1:-  Soak    tamarind ( small lemon sized  )  in 1/4 cup water .And keep aside 

Step 2:-  Wash and chop Tindora  ( 40-45 ) as in  the picture below, 

 

cut 10-15 pearl onions as in the picture below and keep aside

Step 3:-  Heat a pan ,  dry roast a cup of grated coconut  ,  10-15  black pepper corns , 1/2 teaspoons of fenugreek seeds , 3-4   dried red chillies , and   2 tablespoons of coriander seeds  .

 Continuously saute until the grated coconut becomes Golden  brown in color. 

Now bring down the heat and add 1/4 teaspoon of kashmiri chillipowder, 1/2  teaspoon of coriander powder and 1/4 teaspoon of turmeric powder .Saute for 1-2  seconds.

Step 4:-  Grind into a smooth paste/powder , and keep aside.

Step 5:- Heat 2 -3 tablespoon of vegetable oil ( canola) 

Step 6:- Add the  Step 2  ''chopped ''Tindora and onion , saute  for 5-8 minutes on  medium flame,  until the onion becomes transparent .

Step 7:- Add the  Step 4 paste/ powder   and  step 1 tamarind ''juice ''  ( 3-4 table spoon ) 

Combine well 

Add 1 1/2 cup of water and salt 

Cook for 10 -12 minutes on low medium flame (until the tindora becomes soft and gravy becomes thick  ).

Step 8 :- In another  pan  ,   heat  1  table spoon of oil ( canola)  . Splutter 1 1/2 teaspoon of mustard seeds ,    2-3 dried red chilliies   and 10-12 curry leaves 

Pour   over   ''Step 7  theeyal  '' and combine  .

Step 9:-  Ivy Gourd / Tindora / Kovakka  theeyal  ( Authentic kerala Style )   is  ready.......  Enjoy  with steamed rice /chapattis/tortillas /fulkas............:) ...... JA -Mathew-