Kovakka ( Tindora, Ivy Gourd) Peera Pattichathu / Kovakka Peera Vechathu

Ingredients (Serves 3 )

1. Kovakka ( tindora, ivy gourd) – Around 1/4 kg (sliced diagonally or sliced lengthwise to quarters)

2. Pearl onions – 7 – 8

   Green chilies – 3 – 4, sliced diagonally

   Grated coconut – 3/4 – 1 cup

   Turmeric powder – 1/2 tsp

   Chilly powder – 1 tsp

   Coriander powder – 1 tsp

    Cocums  (kudam puli ) – 2 or as required

    Curry leaves – 2 sprigs

    Salt – To taste

3. Coconut oil – 2 – 3 tsp

Method

1. Soak the cocums (kudam puli) in enough water. Tear them with your hands into small pieces.

2. Crush the ingredients numbered 2 with your hands (njeruduka) and combine with sliced tindora in a claypot. Mix well, sprinkle 2 – 3 tbsp water(you can use the water in which you soaked the kudam puli. Also if the kovakka is not very tender, use more water) and cook covered at med-low heat. Stir well in between. It will take around 25  minutes at medium – low heat. Open the lid and add 2 – 3 tsp coconut oil. Mix well and serve with hot rice and an ozhichu curry.

Tips:

1. You can add a tsp of ginger and garlic to this preparation if you wish. Add it along with the other ingredients in step 2.

2. You can substitute tindora with pavakka (bitter gourd) or potato (add 1/4 cup water while cooking potato).