I have tasted this kind of spicy kovakkai fry in buffets, till then I used to make a simple poriyal only. I too started making it at home using sambar powder and it tasted same as the Mirchi's. Though this is a very easy and quick version, the success of the recipe depends on the way they chop the vegetable. These long slender pieces of this vegetable makes it a more yummy dish (my opinion !).
Enjoy this spicy South Indian side dish !
Kovaikkai / Tindora / Ivy gourd ; Varuval - pan roasting
|Slice the tindora just like this.|
|Saute it in oil|
|After adding sambar powder|
Kovaikkai - 250 gm (1/2 lb)
Sesame oil / peanut oil - 3 tbsp
mustard (kadugu) - 1 tsp
urid dal - 1 tsp
red onion (small) - 1
homemade sambar powder - 2 tsp
turmeric powder -1/4 tsp
curry leaf - few
salt - to taste
Preparation: (20 minutes)
Rinse the Ivy gourd very well (thrice). Remove the top and bottom of each. No need to remove skin. Slice them into very thin long slices (see images).
Finely chop onion. Keep it along with curry leaf.
Method: (10 minutes)
Heat oil in a wok. Slide in the mustard and urid dal. Let the mustard crackle. Add the chopped onion, curry leaf. Fry till onion gets soft (1 minute approx).
Put the sliced Kovaikkai. Saute for 30 seconds. Sprinkle a handful of water and cook covered in low heat (5 mins) till kovakkai is tender crisp.
Add the required salt, turmeric powder, sambar powder and stir well. Cook covered for 2 more minutes with a tbsp of water.
Tindora fry is ready !
Makes 4 servings.
Serve as side dish with sambar rice, any rice variety, chapati , roti.