This is a simple delicious curry for vegetarian and meat lovers. This kovakkai/tindora Ivy gourd curry with chickpea flour and peanuts is absolutely a treat for the vegetarian lovers. Have it with rotis, and it’s perfect.
We all hail from different ethnic backgrounds and cultures, and have limitations on what we do eat and not.
There are many myths in different cultures, and we Indians are quite famous for it. When you grow up in a distinctive culture, it’s bound to influence your lifestyle, your belief system — and perhaps most enjoyably, your diet. Eat okra, you’ll do well in math. Eat too much ivy gourd, your brain will not be as smart (no joke, I’ve seen people say this), don’t have banana after 6 p.m, or my favorite one, don’t have yogurt rice after you eat meat. I’ve heard it all.
I don’t remember ever eating ivy gourd, in any form, in my home. For some reason, the more someone keeps you away from something, the more you seem to want it. I’ve fallen in love with these mini cucumber-like vegetables and enjoy it in a simple stir-fry, or for special occasions, I love this kovakkai/tindora ivy gourd curry with peanuts and a rich base.
Kovakkai/Tindora
Kovakkai is the name for this vegetable in Tamil, and Tindora is the Hindi name. It’s probably one of those few vegetables with multiple names. In the southern part of India, Kovakkai is sliced horizontally or vertically and sauteed with a simple tadka or mustard, cumin, curry leaves. It’s simple, and a great side. I love every kind of preparation of this vegetable.
Kovakkai/Tindora Ivy Gourd Curry
This curry was a happy accident. One night, a few years ago, I had some leftover chickpea and peanut mixture. I added it to a tomato mix, and it has been appearing on our dinner table and parties quite often. The richness of this gravy comes from the peanuts and the chickpea. This Tindora curry really doesn’t need many ingredients; there are just a few, but they are key. The curry goes perfectly with rotis or chapathis, with a good lassi on the side.
- 3 cups of sliced tindora
- 2 tablespoons oil (I use sunflower oil)
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 teaspoon of chilly powder (Use more or less according to your taste)
- ½ tsp turmeric powder
- 1 tsp salt
- 2 tomatoes, pureed
- 2 packed tblsp chickpea flour/gram flour
- 3 tbsp toasted peanuts, crushed to a semi coarse powdery consistency
- Wash, dry the tindora/kovakkai and cut it lenthwise into thin strips.
- In a large pan or kadahi, add oil and let it get hot. Add the cumin and let it pop, about 10 seconds. Add the onion and fry for 30 seconds.
- To the onion, add the chopped tindora/kovakkai/ivy gourd and keep tossing and sauteeing for 2-3 minutes. Salt the veggies, add chili powder, turmeric and saute for 30 seconds.
- Now, sift the chickpea flour uniformly around the veggies. Quickly toss and saute to incorporate everything. Add the tomato puree and check for salt. Add the peanut powder, 2 cups of water and let it cook for 15 minutes uncovered on medium low flame. Check if it is cooked. It should be al dente and not too soft. Turn it off and serve with chapathis or rotis.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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This looks seriously yummy and comforting! Have never seen those ivy gourds here…cute.
YUMMMMMMMIts very simple to make with the perfect taste. I have never loved this vegetable this much after the receipe…Keep going girl…I look forward for your posts.
We call it Kovackka in Kerala. It is known to reduce blood sugar levels, so it is said to be good for people with diabetes. I usually stir fry it. I love how you transformed the simple ivy gourd to a yummy curry.
I’ve never had Ivy Gourd, Ash, but am curious about it. It’s a gorgeous color and looks delicious. I too grew up with myths surrounding food – like I had to eat meat to survive, and peanut butter would put hair on my chest (omgeee). I looove how you’ve captured this gorgeous recipe my dear! xo