My
daughter loves dry kovakkai (tindora) curry. Except for the time to cut
them it's really quite simple. Rinse and cut 11/2 pounds of tindora
into four quarters lengthwise. Cutting them lengthwise makes a big
difference to the way they cook and the moisture content in the curry.
This is one time when I think it's worth the effort to spend more time cutting.
In a heavy
bottomed skillet Splutter mustard seeds and urad dal in the usual half
sesame half canola blend. Add 1/2 tsp turmeric, a 1/4 tsp hing and 1/ 4
tsp chilli powder. Add the cut kovakkai and stir for a few minutes and lower
the heat and let it cook till they are nicely caramelized and have
reduced in size. Salt to taste . Serve with Rasam and rice or Sambar and
rice.
My
daughter loves dry kovakkai (tindora) curry. Except for the time to cut
them it's really quite simple. Rinse and cut 11/2 pounds of tindora
into four quarters lengthwise. Cutting them lengthwise makes a big
difference to the way they cook and the moisture content in the curry.
This is one time when I think it's worth the effort to spend more time cutting.
