Sunday, June 19, 2011

Gentelman’s Toes Stir- Fry Recipe

The Ivy Gourd (Coccinia grandis), also called tindora (tindori, tindoori), parwal, kundru, tondli (तोंडली in Marathi), toroda/kunduri (oriya), thendli,tendli (Konkani), ghiloda, kundri, kowai, kovai, kovakkai  (Malayalam), kovakka (Tamil), dondakaya (Telugu), tondekayi (Kannada), manoli, tindla, gentleman's toes (compare lady's fingers), tendli, thendli, thainli, baby watermelon or little gourd (Sanskrit name : Bimbi बिम्बी ) is a tropical vine.


250 gms or 1/4 kg , Gentelman’s Toes, (aka) Ivy Gourds (Kovakka)
½ tsp mustard seeds
10-12 fresh curry leaves
½ tsp of turmeric powder
salt to taste
1 ½ tbsp oil
1-2 tbsp roasted peanuts (garnish)

To be dry roasted and ground to a coarse powder:

3/4 tsp cumin seeds
2 dry red chillis
1 1/2 tbsp roasted peanuts

How I made it:

1 Wash the Kovakka and nip the top & bottom ends. Slit each kovakka into two, length wise, and slice them into thin long strips.

2 Heat a cooking vessel. Once the vessel is hot, reduce to a medium flame, add the cumin seeds and let them turn brown. Add the red chillis and fry for a few seconds stirring continuously. Turn off heat and cool. Once cool, add in the peanuts to this roasted spice mix and grind to make a coarse powder.

3 Add oil in the same pan and heat it till hot. add the mustard seeds, let them splutter. Add the curry leaves, stir them till the aromatics come out.

4 Immediately add the sliced Kovakka and mix. Add salt and turmeric powder and mix well. Sauté on medium heat for 3-4 minutes , keep sautéing them so that it doesn’t burn. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes. Take care not to burn the Kovakka. The sauteed Kovakka will lose moisture and begin to have a wrinkled appearance and turn into a deep brown color.

5 Don’t overcook the Kovakka, they should retain a slight crunchy texture. Finally add the ground masala powder at this stage and mix well and let it cook, uncovered for a further 2 minutes on low heat..

6 Finally check & adjust the salt and garnish with roasted peanuts. Serve hot with steamed rice, dal or sambar.

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