|Kovakka / Tindora / Ivy Gourd Peera - Vegetarian Fish curry :)|
How to make a vegetarian version of Meen Peera Pattichathu?
Cooking time : 10min
Serves : 4
Kovakka / Tindora / Ivy Gourd : 300g, Cut lengthwise into half
Gambooge (kudambuli) : 2pieces*
Shallots : 6, chopped
Curry Leaves : 2Springs
Ginger : 1 inch piece
Garlic : 3, chopped
Green Chilly : 2
Shredded Coconut : 1/2Cup
Turmeric Powder : 1/2tsp
Chilly Powder : 1/2tsp
Coconut Oil : 2tbsp
1. Soak gambooge for 30 minutes in lukewarm water. Then clean well under running water and drain. keep aside.
2. Crush together green chilly, shallots, garlic, ginger, turmeric powder, chilly powder, and curry leaves. Now add Coconut and crush well(Do not add water).
3. Add 1tbsp coconut oil to the clay pot or any heavy bottom vessel to prevent the curry from sticking to the bottom. Before the pot becomes too hot, add Kovakka / Tindora, crushed coconut mixture, salt, 1/4Cup water and gambooge.
4. cover and cook in low-medium flame for 7-10 minutes or till the kovakka / Tindora is done. Stir occasionally. Serve hot with Rose matta rice.
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