With Ganesh Chathurthi around the corner, I see a lot of kozhukattai and sundal recipes across blogs ( Indian food blogs ). Even my last post was a kozhukattai and I am planning to post another one too, but for today, it's going to be a curry, Kovakkai/Tindora/Dondakaya/Ivy Gourd/Gherkins curry along with fresh green peas. I love to try different combinations of vegetables and I made this curry to go with rotis/chappatis. It's not a dry curry but it doesn't have too much gravy either, and it tasted really good with the rotis..
Need To Have
- Kovakkai - 20, sliced
- Fresh/Frozen Green Peas - 1/2 cup
- Tomato - 1 medium, chopped
- Garam Masala - 1/2 teaspoon
- Chopped Coriander - 1 tablespoon
- Mustard Seeds - 1/2 teaspoon
- Jaggery - 1/2 teaspoon
- Salt to taste
- Sambar Powder - 1 + 1/2 teaspoons
- Grated Coconut - 1 + 1/2 teaspoons
- Garlic - 2 cloves
Grind together all the ingredients given under ' to grind ' along with some water.
Heat some oil, add the mustard seeds, when it starts spluttering, add the sliced kovakkai pieces along with some salt and jaggery. Mix for a minute, add 2 tablespoons of water, cover and cook on low heat till the vegetable is almost cooked.
Add the chopped tomato, mix, cover and cook till they become mushy. Now add the ground paste and about 1/2 cup of water.
Add the green peas, cover and cook for few more minutes and finally add the garam masala and coriander leaves, mix and remove.
If you don't have sambar powder, dry roast 2 to 3 dried red cillies, 2 teaspoons coriander seeds, 1/4 teaspoon fenugreek seeds and cumin seeds, 1/4 teaspoon turmeric powder and 1/2 teaspoon chana dal/bengal gram, grind along with the coconut and garlic.