Tindora / Kovakkai Curry

Tindora is rich in beta carotene and the roots of the plant have been used in many parts of the world to treat joint pains. It also helps regulate blood sugar and has anti - oxidants. As kinds this was one of the vegetables for which we took instant liking. My in-laws house in Hyderabad used to get buckets of this vegetable like every week. This creeper grows really fast.

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2


Ingredients

Kovakkai - 600 gms cut lenghtwise
Onion - 2 medium sliced
Chilli powder - 1 tsp
Salt - to taste
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Trim the edges, soak in water for 15 minutes and then chop the kovakkai lengthwise.
2. In a kadai, heat oil, add the mustard, turmeric and the onions.
3. When the onions turn a little translucent, add the kovakkai, salt and chilli powder
4. Mix well and cook till the kovakkai is cooked well.
5. Serve with rice, rasam / sambar / roti

Notes: (OTHER VERSIONS)

1. You could add a tomato also if you like your sabzi a little  tangy and slightly gravyish
2. If you prefer to have it with roti, you could add potato. Chop the potato into sticks and add the potato when the kovakkai is half cooked
3. You could  also garnish with chopped coriander and dhania, jeera powder and a little garam masala if you would want to have it with roti.
4. I once had this kovakkai curry cooked well to which coconut ground with roasted mustard was added. This tastes amazing.
5. You could also cut the tindora into rounds and cook it as mentioned above, with / without the onions.

Suit yourself and enjoy this lovely vegetable anyway.