Talking about kovakka it's got a low glycemic index and is low in calories.Also called tindora, kundri, kundru, kowai, kovai, tindla, gentleman's toes (compare lady's fingers), thainli or ivy gourd, is a tropical vine grown for its small edible fruits. May be eaten immature and green, or mature and deep red. (source: From Wikipedia, the free encyclopedia)
Kovakka Thoran
Kovakka- Cut lengthwise into strips.
Kovakka- Cut lengthwise into strips.
5 to 6 big - Shallots, diced
Coarsely grind
1/2 Cup - Grated coconut
1/2 tsp - Crushed red chili flakes
1/4 tsp - Turmeric powder
3 medium size - Shallots, diced
1/2 tsp - Crushed red chili flakes
1/4 tsp - Turmeric powder
3 medium size - Shallots, diced
1/2 tsp - Jeera seeds / Cumin seeds
Seasoning
1 tsp - Mustard seeds
1 sprig - Curry leaves
Sesame oil as required
Salt to taste
Method
1 ) In a nonstick pan heat oil, add mustard. After the mustard pops, add curry leaves and shallots. Fry shallots lightly. Then add cut kovakka, salt to taste, stir and mix. Sprinkle some water on the kovakka. Put a tight lid on the pan and cook on a very slow heat for 2 to 3 mintues, till kovakka is cooked.
1 tsp - Mustard seeds
1 sprig - Curry leaves
Sesame oil as required
Salt to taste
Method
1 ) In a nonstick pan heat oil, add mustard. After the mustard pops, add curry leaves and shallots. Fry shallots lightly. Then add cut kovakka, salt to taste, stir and mix. Sprinkle some water on the kovakka. Put a tight lid on the pan and cook on a very slow heat for 2 to 3 mintues, till kovakka is cooked.
2 ) Add coarsely ground ingredients and mix in. Close with lid and cook for a minute. Then open the lid, stir and fry for a minute.
Serve with rice or chapathi.
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