Dondakaya vepudu / kovakkai varuval / Tindora or Indian Ivy-gourd stir-fry

 

 

Rajender prepares this dish wonderfully. Only after marriage I got to taste kovakkai (raw tindora). When I am young I used to eat kovapazham (ripe tindora) which grew near our home. The colour of the fruit is so attractive children will immediately love them. The tindora fruit is also a favourite of parakeets. In tamil literature, tindora fruit colour is compared to the lip colour of women :D.

A dish with raw kovakkai is very new to me and I loved watching Rajender prepare it. He made it so well this veggie immediately became my favourite. When my mom and her sister came here, Rajender prepared this for them too. My amma and periyamma were all in praise for this dish.

The scientific name for Indian ivy gourd is  Coccinia grandis. Young leaves, long slender stem tops,  raw and ripe fruits of this plant are consumed in many parts of  Asia. The root and leaf extract of this plant are used in the treatment of diabetes due to their hypoglycemic properties When I write this I remember what Rajender tells me when I eat the raw ivy gourd '' do not eat it you will get 'mathi marapu' ''. 'Mathi marapu' means disturbances in your memory. Now  I understand the reason behind it. If you become hypoglycemic naturally your memory power goes off  :). The fruit is a very rich source of many micronutrients including vitamin A and C.  Like any other vegetable this tindora is also rich in fiber.

 

Ingredients :

Kovakkai / Timdora / Ivy gourd- 1/4 kg

Onion- 1 no

Green chillies- 4 nos

Curry leaves- handful

Channa dhal and urid dhal- 1/2 tspn

Mustard, jeera seeds- 1/2 tspn

Chilli powder- 1/2 tspn 

Turmeric powder- a pinch

Oil- 2tbspns

Salt to taste

Method :

Wash and make thin slices of kovakkai as shown in picture. Cut onions and green chillies into small pieces. Take oil in a pan. When the oil gets heated add channa dhal and urid dhal. When they become brown and emit a nice aroma add mustrd and jeera seeds. After they splutter add onions, green chillies, curry leaves, a pinch of turmeric and salt to taste. Saute well until the onions turn translucent. Now add the thinly sliced kovakkai pieces. Simmer the flame and saute the entire mixture on a low flame. Constantly stir the mixture.  Add the red chilli powder prior to removing them from fire. Remove from fire when kovakkai browns a bit and turns crispy. A very delicious stir-fry will be ready to be savoured. This dish makes an excellent companion for chappathis or for hot rice.

Taste enhancing tips for this recipe : If you need a crispy fry make thin slices. Use only the raw ivy gourds. Discard them if they have a reddish tinge inside. When you slice them they must have a firm texture. Curry leaves add lots of flavour to this dish. If you like you can also add thinly sliced garlic when sauting onions. Happy cooking !!!

Pachai karamani poriyal / Achinga payaru thoran / Yard long beans stir fry

   

Another beans recipe!! I am fond of this long, green veggie too. This is called as achinga payaru in malayalam and in tamil they call it as karamani. I have never seen this in Madurai. But after coming to Germany I saw them in a grocery shop and explained its physical characteristics to my mom. She only told me that this is achinga payaru and gave me a recipe to prepare it. They taste very yummy and full of nutrients too. Try it you will love it.

It is called as yard long bean, asparagus bean, snake bean or chinese long bean in English. Its scientific name is Vigna unguiculata subsp. sesquipedalis. As all beans they are rich in fiber. They are also a good source of protein, vitamin A, thiamin, Iron, riboflavin, phosphorous, vitamin c, calcium and pottasium.

 

Ingredients :

Yard long beans- 1/2 kg

Onion - 1no or 10 shallots

Green chillies- 3 nos

Curry leaves- 10 leaflets

Coconut scrappings- 2 tbspns

Jeera powder- 1 tspn

Red chilli powder- 1 tspn

White seasame seeds- 2 tspns

Mustard, jeera and channa dhal- 1 tspn (for tempering)

Oil- 2 tbspns

Salt to taste

Method :

Cut beans into pieces as shown in picture. Cut onions and green chillies into small pieces. Heat oil in a pan. Add channa dhal, when it browns add seasame, mustard and jeera seeds. When they splutter add onions, green chillies, curry leaves and turmeric powder. Fry until the onions turn translucent. Now add the cut beans pieces and a handful of water. Fry well on low flame until the beans are cooked. Now add the coconut scrappings, jeera, redchilli powder and salt to taste. Mix everything well. Saute for another 3 minutes on a low flame and remove from fire. Tasty beans fry is ready which goes very well with chappathi and with hot rice.

Taste enhancing tips for this recipe : Make sure you do not overcook them. The beans should retain their colour and their crunchiness. Adding white seasame seeds imparts a very unique taste to this dish. Coconut scrappins give that extra aroma and rcih taste. Happy cooking !!!