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Monday, February 26, 2007

Tindora (Kovakkai) Curry

tindora kovakkai curry

Known popularly as Kovakkai in the South, Tindora in the North, Coccinia grandis, used to be ubiquitous when I was growing up.

My mom usually pan fries it, or makes paruppusili out of it. This tindora curry recipe was sort of thrown together for a quick side dish to accompany rotis one weeknight... and it is a wonderful tagine-stye dish to serve with couc-cous or even just quinoa or brown rice.

for the masala paste:
¼ cup grated coconut (dry or fresh)
2-3 garlic cloves, minced
1 Tbsp fresh grated ginger
1 indian bay leaf
1 star anise
1 tsp white poppy seeds
5-6 dry red chilies
1 Tbsp coriander powder
1 Tbsp tomato paste
water as needed

1 medium onion,diced
1 medium tomato,diced
1 lb green tindora, chopped
1 Tbsp canola oil
½ to 1 Tbsp brown sugar (optional)
curry leaves and cilantro for garnish (optional)
salt to taste

  1. combine the masala paste ingredients in a blender or food processor and grind to a fine paste
  2. heat oil in a pan, sauté the masala paste, onion & tomatoes, with a pinch of salt, till onions turn translucent
  3. add the tindora, kidney beans, brown sugar and some water; cover and let the tindora cook
  4. off heat garnish with cilantro/curry leaves, adjust salt to taste
  5. serve warm with rotis or basmati rice

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