Petitchef

Masala tindora gravy / kovakkai gravy / ivy gourd gravy

Main Dish
2 servings
20 min
15 min
Very Easy

Ingredients

Number of serving: 2

For seasoning:

Preparation

  • In a pan, add 1 to 2 tablespoons of oil and add cut tindora and let cook till almost done which takes about 6 to 7 minutes. Keep aside.
  • In a separate pan, add a little oil and roast the cut onion, cashewnuts, peanuts and poppy seeds till the nuts turn brownish in color and the onions become slightly translucent.
  • Let cool for a few minutes and grind into a smooth paste.
  • In a pan, add the remaining oil and then the fennel seeds and fenugreek seeds until the fennel seeds start crackling.
  • Then, add the sliced green chillies and ground onion-nuts paste, turmeric, salt and sugar and let the mixture cook for about 2 or 3 minutes until any raw smell in the onions disappears.
  • Then add the tomato paste or puree and let it boil together with the onion gravy.
    Then add the cooked tindora and also all the spice powders and let everything come to a boil.
  • Finally add the whisked yoghurt to the veggies and let it bubble up once before taking off the heat and adding the items for garnish which could be cilantro or sliced tomatoes or both.

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