Tindora (Ivy Gourd) Stir-fry — Kovakka Upperi

Finally, it’s the weekend. In fact, the first weekend in the New Year. I just wanna lean back and chill out.

Here’s a quick-fix recipe with tindora or ivy gourd. This veg is also known as baby watermelon!

Tindora (Ivy Gourd) Stir-fry — Kovakka Upperi

Ingredients

1 cup tindora (kovakka), sliced

1 small onion, halved and thinly sliced

3 green chilies, slit

1 stalk curry leaves

¼ cup fresh coconut, grated

¼ teaspoon black mustard seeds

2 teaspoon oil

salt, to taste

Directions

Heat oil in a large non-stick frying pan over medium-low heat. Add mustard seeds and cook until they crackle, about 30 seconds. Stir in chilies, onions and curry leaves and sauté for 4-5 minutes until onions are soft translucent. Tip in the tindora, add salt, and toss until well combined. Reduce heat and cook, stirring, until the vegetable is tender. It’s best to leave it a bit crunchy. Sprinkle with coconut and cook, stirring, for 2 more minutes. Plate and serve warm.