Ivy gourd maybe considered an exotic vegetable, in some parts of the globe but since it grows well in tropical climates, it is easily available in India, post rains and also identified by varied names here – Tindora in Hindi, Tondli in Marathi, Kovakka in Tamil, Dondakaya in Telugu, to name a few!
Ivy gourd is a valuable source of nutrients and minerals. A fabulous mix of fibre, beta carotene and a vast array of B vitamins.
Kids will love it. It is in season now. It is a tasty, quick and easy preparation. I have all the right reasons, to go ahead and make it!
Prep time : 10 mins; Cooking time : 20 mins; Serves : 4
- 500 gms Kovakkai | Dondakai | Tindora | Ivy gourd
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- Powdered rock salt to taste
- 1 tsp Mustard seeds
- 1/2 tsp Kadalai paruppu | Channa Dal | Bengal gram lentil
- 1/2 tsp Ulatham paruppu | Udad Dal | Black gram lentil
- 1 – 1 1/2 tb. sp Coconut oil | Sesame oil | Cooking oil of choice
- 1/4 th of a fresh coconut
1. Wash the Dondakya | Ivy gourd well with water. Chop off and discard the ends, then cut them into small discs or roundels. Grate the coconut and set aside.
2. Heat oil in the skillet. Add mustard seeds once it splutters, add bengal gram dal and black gram dal. Once they are lightly brown, add the kovakkai | Ivy gourd, salt and turmeric powder.Cover and cook for about 10 – 15 minutes on a low flame. Check every 2 – 3 mins and give it a stir to prevent it from getting burnt. Once they are soft and some of them are roasted brown in colour, they are done. Now add chilli powder, mix well and roast them for another 3 – 5 mins.
3. Garnish with grated coconut.
1. Kovakka can also be chopped lengthwise into thin long pieces in the above recipe.
2. 1 tsp of Flax seed Molagai podi can be added, as an extra seasoning at the end and mixed well.
Do not sprinkle or add water, if required add a tsp of oil around the skillet. Let the Ivy gourd cook in its own juices (retaining it’s natural flavour) and oil, to get well roasted roundels.