Kovakka Mezhukkupuratti / Stir-fried Tindoras

Tindoras don't really find a place among my regular lunch spread as my better half and kids totally dislike the vegetable.

Since we were more exposed to Kovakka, as children; though been regarded as a tasteless green veggie, yet well enough with this preparation; I make this stir fry once in a while just to satisfy my craving of those childhood days...

Here's my version of Kovakka/Ivy gourd Mezhukkupuratti.

Ingredients:

Kovakka/Tindoras-2 cups-sliced thin, lengthwise.

Redchillies-2

Shallots/Small Onions-7-8 nos

Garlic- 2 flakes

Coconut Oil- A tbsp

Curry Leaves- a sprig

Mustard seeds-for seasoning-1/4 tsp

Salt- to taste

Method:

1. Wash the vegetable.Cut off the tips. (as Inji says here, slice them along lenghthwise as thin as possible so as to avoid pre-cooking). Somehow I ended up slicing them a little chunky as they were from my own garden and was not easy to get 'em sliced thin and again was forced to pre-cook (cooking till half done in a closed pan with salt, with just enough water).

2. Pulse the onions, red chillies and garlic in the mixie for not more than 5-10 seconds or crush them coarse using a hand mortar.

3. Heat oil in a non-stick pan, splutter mustard seeds, sauté crushed onion- garlic- chilly mixture till raw smell disappears, for a few seconds.Throw in curry leaves.

4. Add the vegetable and mix well so as to get coated with the spices. Keep the pan open, on a medium flame, tossing well, once in three minutes.

5. Remove from fire when they are roasted or acquire a golden brown hue, here and there.This would take 20 minutes time, more or less. Remove from fire and serve hot with rice.

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