Kovakkai Poriyal | Tindora Poriyal

Ivy gourd is known as baby watermelon, tindora and kovakkai. There will be lot of this tindora plants in streets in my home town and I haven't seen anyone preparing a recipe with this vegetable. When I saw kovakkai poriyal in my chennai hostel, the first thing I did was to inform about this vegetable curry to my mom.Tindora /Kovakkai is rich in Vitamin A, vitamin C and beta-carotene. Kovakkai poriyal is served as side dish to Rice. Please check below for step by step instructions for preparing  South Indian Kovakkai Poriyal

Preparation Time:      5 mins

Cook Time :                10 mins

Ready in :                   15 mins
Yields :                        4 Servings 

Ingredients:

Kovakkai / Tindora sliced	1 Cup
Onions chopped	1/2 Cup
Oil	1 tbsp
Mustard	1/4 tsp
Red chilly	1
Curry leaves	4-6
Urad dal	1/2 tsp
Channa dal	1/2 tsp
Salt
Turmeric powder	1/4 tsp
Chilli powder	1 tsp
Shredded coconut	1 tbsp (optional)
Coriander Leaves chopped	1 stick

Instructions:

• Heat oil in the pan and add mustard, Urad dal and channa dal.When channa dal turn golden colour, add curry leaves and red chillies. Fry for a min. Add chopped onions. Fry till onion turn translucent.

•  Add sliced tindora. Sprinkle some water. Cover the pan with lid and cook for 3-5 mins. Check whether the vegetable is cooked, else sprinkle some more water and cook for 1-2 mins.

• Add salt. turmeric powder  and chilli powder. Fry til raw smell goes off. Switch of the stove  and add shredded coconut, coriander leaves.

Tips:

• Adding coconut is optional
• The essential nutrients will lose, if we wash the chopped vegetables, so Wash the vegetable thoroughly then chop into small pieces.
• Adjust chilli powder to your taste.
• Don't sprinkle more water. It will make the curry mushy.