Ivy Gourd Gravy | Tindora Masala | Kovakkai Masala Curry

Ivy Gourd gravy |  Tindora masala |  Kovakkai masala recipe

Ivy Gourd gravy or Tindora Masala or kovakkai masala curry is a delicious, spicy, and healthy gravy or side dish that goes very well with
rice, dosa, chapati, idiyappam, jeera pulov, etc. In this recipe, the kovakkai is pressure cooked along with special coconut masala and then simmered to desired consistency. You can do this Tindora masala into semi-gravy too. Check out the recipe for this yummy and easy-to-make Ivy Gourd gravy or kovakkai masala curry below.

Ingredients-

For masala(Dry roast and grind to paste)

Coriander seeds-3 Tbsps
Fennel seeds-1 Tsp
Sesame seeds-1 Tsp
Cinnamon-2 nos
Cloves- 4 nos
Cardamom-2 nos
Red chillies-3 nos
Grated coconut-2 Tbsps
Peanuts(without skin) -1 Tbsp

Other Ingredients-

Ivy Gourd (Tindora/kovakkai)-1/2 kg
Onions-2 nos chopped
Tomatoes-2 nos chopped
Ginger garlic paste-1 Tsp
Red chilli powder-1-2 Tsps
Dhaniya powder-1 Tsp
Turmeric powder-1/2 Tsp
Salt to taste
Oil -1 Tbsp

Recipe Video

Method

👉Dry roast the ingredients for masala and grind to fine paste adding little water.

👉Heat oil in a pressure cooker add onions saute for a minute.

👉Add ginger garlic paste and saute for a few seconds.

  👉Add tomatoes and saute for a minute.

👉Add turmeric powder, red chilli powder and dhania powder mix well .

👉 Add the ivy gourd and mix well.

👉 Add salt, ground masala, and required water just enough to cover the veggies, and pressure cook for 4 whistles.

  👉Allow the pressure to release and keep on fire and continue to boil the gravy until it thickens to desired consistency.

👉Garnish with coriander leaves serve hot.

Preparation Time-30 mins
Serves-5-6

Note-

✍️If you are using peanuts with skin dry roast them separately remove skin and then add to the masala for grinding.
✍️You can use any veggies of your choice with the same masala.