Kovakka or Tindora mezhukkupuratti is one of the staple, everyday dishes back home. I made this on the last day of my vacation back home, when I was getting absolutely bored. Tindora needs a bit of preparation before you can cook with it and it does get slimy as you cut it before cooking. Amma generally soaks it in some water before cooking Tindora. To cut it up, snip off both ends, cut length-wise once and then cut into smaller pieces is required. For Kovakka Mezhukkuratti, you can leave it as long pieces.
Note that Tindora takes time to cook so this dish takes longer than regular Kerala-style mezhukkupuratti using other vegetables.
Kovakka Mezhukkupuratti - Stir-Fried Tindora Recipe
Ingredients:
Kovakka / Tindora - 100 gms
Onions - 1 medium
Ginger garlic paste - 1 tsp
Chilly powder - 1/2 tsp
Curry leaves - 1 strand
Salt - to taste
How I Made It:
Cut kovakka in long slender pieces and boil in very little water with salt.
Heat oil, add mustard and saute the onions, also cut in long pieces. When it has turned golden brown, fry the ginger garlic paste in it. Then add the chilly powder and curry leaves and cook for another minute. Finally add the kovakka and stir till the pieces have turned golden. This may take up to 10 minutes. Serve hot as an accompaniment to rice.
Recipe courtesy: Mary, our maid of many years :)
Note that Tindora takes time to cook so this dish takes longer than regular Kerala-style mezhukkupuratti using other vegetables.
Kovakka Mezhukkupuratti - Stir-Fried Tindora Recipe
Ingredients:
Kovakka / Tindora - 100 gms
Onions - 1 medium
Ginger garlic paste - 1 tsp
Chilly powder - 1/2 tsp
Curry leaves - 1 strand
Salt - to taste
How I Made It:
Cut kovakka in long slender pieces and boil in very little water with salt.
Heat oil, add mustard and saute the onions, also cut in long pieces. When it has turned golden brown, fry the ginger garlic paste in it. Then add the chilly powder and curry leaves and cook for another minute. Finally add the kovakka and stir till the pieces have turned golden. This may take up to 10 minutes. Serve hot as an accompaniment to rice.
Recipe courtesy: Mary, our maid of many years :)
