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
Ingredients
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
Preparation
- combine the masala paste ingredients in a blender or food processor and grind to a fine paste
- heat oil in a pan, sauté the masala paste, onion & tomatoes, with a pinch of salt, till onions turn translucent
- add the tindora, kidney beans, brown sugar and some water; cover and let the tindora cook
- off heat garnish with cilantro/curry leaves, adjust salt to taste
- serve warm with rotis or basmati rice
Labels: coccinia grandis, curry, indian, kovakkai, tindora, vegetarian
0 Comments:
Post a Comment
<< Home