Kovakkai as it is called in Tamil is also known as Coccinia in English. It is tindora, tinda or parval in hindi & dhondakai in Telugu. It is grown in most backyards as a creeper in the fence. It is high in beta-carotene. It is mainly made up of water & is very low in calories. It also contains carbohydrates & folic acid.
Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2-3
Ingredients:
Kovakkai - 250 gms
Mustard seeds - 1 tsp
Chili powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Asafoetida powder - 1/4 tsp
Refined oil - 2 tbsp
Salt - to taste
Method:
Wash & cut the top & bottom of the kovakkai. Then cut it in to 4
pieces lengthwise. Heat oil in a frying pan & add the mustard seeds. When they crackle, add the kovakkai, turmeric powder, chili powder, asafoetida & salt. Mix it all well. Reduce the heat & close the pan with a lid. Allow it to cook in its own juices. Cook it in low heat till the kovakkai is cooked. Remove the lid & fry it in low heat till it gets roasted nicely. Kovakkai roast is ready.
pieces lengthwise. Heat oil in a frying pan & add the mustard seeds. When they crackle, add the kovakkai, turmeric powder, chili powder, asafoetida & salt. Mix it all well. Reduce the heat & close the pan with a lid. Allow it to cook in its own juices. Cook it in low heat till the kovakkai is cooked. Remove the lid & fry it in low heat till it gets roasted nicely. Kovakkai roast is ready. Variations:
We can cut the kovakkai in to small round slices & roast it. Adding some onions while frying will give a nice flavour. For those who love masala smell, we can add some garam masala powder also.
Tips:
- Start off with just 1 tsp. of oil. Add oil gradually as & when needed.
- Be careful not to over fry the kovakkai. Remove it from the fire when it starts to brown.
Taste it & enjoy.
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