Kovaikkai Thogayal - Kovaikkai oy ivy gourd is a vegetable that has numerous health benefits. It is known to reduce body heat, treat skin infections, regulate metabolism and regulate blood sugar leaves. Also known as, dondakaya, tendli, ivy gourd is widely used in Konkan cuisine.
Accompaniments: Best mixed with steamed rice or as a side dish for rasam Sadam or curd rice.
What is required:
Veggies:
Ivy gourd - Neglect the ones which are ripe.
Onion - Bellary or shallots can be used. I'm using small Bellary onion.
Lentils: Urad dal is used.
Spices and seeds: Mustard, red chillies, solid forms of hing are used.\
Souring agents: Tamarind is used.
Oils and fats: Sesame oil is generally used. Any other also can also be used.
Method:
Saute spices, lentils and veggies.
Grind to a coarse paste.
Variations:
A few cloves of garlic and tomato can be added while sauteeing. If adding tomato, reduce the quantity of tamarind used.
Storage: Stays good in the refrigerator for a day.
Equipment required: Kadai, blender
Recipe:
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| Kovaikkai thogayal |
Total time taken: Less than 30 minutes.
No. of servings - 4
1 tbsp = 15 ml.
Ingredients with measurements:
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Ivy gourd - 1/4 kg
Onion - 1 (small)
Urad dal - 2 tbsp
Red chillies - 7
Tamarind - a small lemon sized.
Directions:
1. Chop the onions lengthwise and ivy gourd into roundels.
2. Heat oil in a Kadai. Add mustard seeds, when they pop, add urad dal, red chillies, tamarind, hing.
3. When dal turns golden, transfer the contents to a bowl.
4. Heat oil, add onions, when they turn glossy, add ivy gourd.
5. Saute well till ivy gourd reduces shrinks. If required sprinkle some water, cover and cook in medium flame till they become soft.
6. Transfer the sauteed veggies to the bowl.
7. Allow everything to cool down.
8. Transfer the contents to the blender jar and grind to a coarse paste.
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