Tindora Poriyal is usually a dish that is cooked at home and not a dish you will find in restaurants. What we love is the simplicity of this dish – the vegetable is the focus and since there are not any spices, we can really taste the vegetables and enjoy them.
Ivy Gourd also known as Tindora, Tondli, Tendli, Kovakai, Dondakaya, Kovakkai, different names in different regions. Tindora is a vegetable that reminds me of little baby cucumbers and just like cucumbers, they can be eaten uncooked. This was one of the vegetables, I gave to my kids as finger foods as toddlers and they loved it. Besides that, Tindora is high in antioxidants, good for blood pressure and diabetes so overall a vegetable you should not pass up and ignore.
This Kovakkai Poriyal is a recipe that is made mostly in Southern India and as mentioned in the video, the Kovakkai can be cut vertically or horizontally. It goes great with Curd Rice or with Sambar and Rice and some papad and pickle.
Scroll to the bottom for video
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients:
Ivy Gourd – 1.5 lbs
Coconut Oil – 2 Tbsp
Dry Red Chili – 1 or to taste
Mustard Seeds – 1 tsp
Curry Leaves – 1 sprig
Asafoetida (Hing) – 1/8th tsp
Channa Dal – 1 Tbsp
Urad Dal – 1/2 Tbsp
Salt – to taste
Fresh Shredded Coconut – 1/4 cup or to taste
Method:
1. Wash and cut the Tindora according to preference.
2. In a skillet, heat Oil on medium heat.
3. Break a Dry Red Chili and allow Oil to heat up.
4. Add in the Mustard Seeds and allow them to splutter and pop.
5. Add in the Curry leaves.
6. Add in Asafoetida and Channa Dal. Cook for 30 seconds.
7. Add in the Urad Dal and cook for another 30 seconds.
8. Add in the cut Tindora and mix well.
9. Cook for approximately 10-15 min.
10. The Tindora will shrink and reduce and get a bit of charring.
11. Add Salt and mix again.
12. Add Fresh Shredded Coconut and give it final mix and serve hot.
Tips:
1. When picking the vegetable, try and pick similar size so they cook evenly.
2. The more green, slim and firm, the better. Sometimes when we cut the Tindora, they are pink/ red inside, though still edible, they tend to be slimy so we try not to use them.
3. It is best to Salt only after the Tindora has cooked and reduced to avoid over-salting.
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