Dondakaya Masala / Kovakkai Masala / Tindora Masala

Kovakai / Dondakaya / Tindora / Ivy Gourd vegetable is widely used in Indian Cuisine. We prefer to make a simple fry using this vegetable as its a good accompaniment in any meal. But I tried to give a twist with an idea given by my friend and made a gravy " Kovakai Masala". It goes well with both chappathis/ rotis and rice. My dear blogger friends, try this masala once during parties or during the get-together in our regular party menu and I am sure you will elated with the appreciations.!!!

Ingredients

Kovakkai / Dondakaya - 15 to 20 fresh.

Salt - To Taste

Sugar - 1 Pinch

Turmeric Powder - 2 tsp

Oil - 1 tbsp

For Tempering

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Urad Dal / Ulutham Paruppu - 2 tsp

Curry Leaves - 1 stick

For the Gravy Paste

Cashew Nuts - 6 or 7 full

Khus Khus - 2 tsp

Dry Red Chillies - 5 or 6

Coconut flakes - 2 tsp

Ellu / Sesame Seeds - 2 tsp

Groundnuts / Peanuts - Around 10 full

Method

1. Wash the Ivy Gourd thoroughly and slit them lengthwise and keep them ready.
2. In a frying pan / kadai, dry roast all the ingredients for making the gravy paste. Transfer them into a mixer grinder and grind them into a thick gravy paste.
3. In the same pan, add oil first. When its heated, finish the tempering process by adding all the ingredients.
4. Then, add the cut Tindora into the kadai and fry them for 2 minutes.
5. Add the turmeric powder and a pinch of sugar and sprinkle some water for the vegetable to get cooked. Cover the pan with a lid and allow the vegetable to get cooked three fourth and not fully.
6. When its done to that level, add required amount of salt and the grounded paste. Pour some water to the pan if its too thick and not in gravy consistency.
7. Mix the contents completely and allow them to cook for 5-6 minutes. Stir the masala in the middle to make sure that its not turning black at the bottom.
8. Cook for few more minutes and switch off the flame after you get the desired gravy consistency. Raw smell of the paste should be off completely and you would notice the oil getting visible on top of the gravy which indicates the completion point.
9. Switch off the flame and transfer the Ivy Gourd Masala into a serving bowl.
10. Enjoy this yummy Masala with your favourite rotis/ chappathis or white rice.

Tips / Variations

1. You can add some red chili powder if the gravy spiciness is not enough.
2. Don't overcook the vegetable in the beginning stage itself.