Stuffed Kovakkai/ Tindora

     First, I would like to wish all my readers a Happy Holiday Season. It is always a good time to try some new dishes. My friend Sandhya recently shared this recipe. I made some slight improvisations to her receipe as I shallow fried (arguably for the health benefits) the tindora instead of the recommended deep frying. Everyone in my family enjoyed this dish and hope you would like it as well.

 
Ingredients:

12 Kovakkai (Tindora)
oil as required
salt as required

Stuffing:

2 cloves of garlic
pinch of turmeric
1/2 tsp of red chilly powder
2-3 tbsp of chutney dhal
salt as required



Preparation:

1.Grind the chutney dhal in to coarse powder and mix all the ingredients above. Crush the garlic or fine chop them and add to the mixture. Add little water and make a paste.

2.Cut the edges off the kovakkai and slit crosswise in the bottom. Stuff them with the paste as required. Add 2 tbsp of oil to the pan, add the stuffed kovakkai to the pan. 

4.Close the lid for 5 minutes and then turn the kovakkai to the other side and allow them to cook. Add 1-2 tbsp of oil and allow the kovakkai to get roasted.
5.Once the kovakkai is roasted, the dish is ready. Enjoy by itself or with roti.                               

Dondakai fry/ Tindora subzi

  Tindora or Dondakai (a.k.a Ivy Gourd) is commonly used in Indian cuisine. Depending on the region in India, this recipe can be varied to adjust to the local flavor. Fresh tindora (instead of  the frozen variety) is available in several local grocery stores in the USA which has made way in my usual household vegetables. It is a good source of several micronutrients including vitamins A and C. 

Serves up to 3 people

Preparation time: 30 minutes

Ingredients:

250 grams of dondakai/ tindora
1 small onion
1/2 tsp of red chilli powder (~spice level)
1 tbsp of sesame seeds
2 tbsp of peanuts
3 dried red chillies
2 tbsp of oil
salt as required


Preparation:

1.Dry roast sesame seeds, peanuts and red chillies separately in a pan and allow them to cool. Grind them together in to a coarse powder with salt.

2.Slit dondakai in to 4 halves. Heat oil in the skillet, add mustard. As the mustard sputters, add the chopped onion.

 
















3.After a minute, add the dondakai. Saute for another minute.
Add red chilly powder, turmeric and salt to the skillet. Add 1/2 cup of water and close the lid.

4.Cook well. Once the vegetable is cooked, add 1 1/2 tsp of the coarse powder and mix well.

5.Allow them to cook in medium flame till they turn golden brown for 5 minutes. Yummy dondakai fry is ready. Serve with roti /rice.