Kovakkai/Tindora/Parwal/ Ivy Gourd Easy Curry
 
Prep time
Cook time
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This is a simple delicious curry for vegetarian and meat lovers. 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.
Author:
Recipe type: lunch
Cuisine: Indian
Serves: 4
Ingredients
  • 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
Instructions
  1. Wash, dry the tindora/kovakkai and cut it lenthwise into thin strips.
  2. 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.
  3. 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.
  4. 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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/02/22/kovakkai-tindora-ivy-gourd-curry/