Name: recipe for indian vegetable curry | kovakkai pirattal curry | ivy gourd curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tsp oil; 2 tsp chana dal; 2 tsp urad dal; 1 tsp cumin seeds; 2 Kashmiri red chilly; 2 tsp coriander seeds; 2 tbsp desiccated coconut; 3 tbsp oil; ½ tsp mustard seeds; few curry leaves; 1 Kashmiri red chilly; 250 gm kovakkai (ivy gourd/ tindora); ¼ tsp turmeric powder; 1 onion (finely chopped); 1 tomato; ¼ cup tamarind extract; ½ cup water; salt to taste

recipe for indian vegetable curry | kovakkai pirattal curry | ivy gourd curry. Ivy gourd is a vegetable, the leaves, root, vegetable, fruit and all parts of the plant have medicinal values. We usually prepare stir fry with veggie. But this recipe is to make curry with this vegetable. Ivy gourd is good for diabetic patients to lower their sugar. Ivy gourd curry, This delicious Indian curry is made with dals, spices, and coconut. Little tamarind is used here to blend all the spices.

This curry nicely goes with plain rice. It is a thick curry that can be used as a side dish to roti especially. I have used freshly ground masala to make the curry (instead of masala powder for the quick time-consuming recipe, we can use sambar powder).

Let us see how to make the recipe for indian vegetable curry | kovakkai pirattal curry | ivy gourd curry

recipe for indian vegetable curry | kovakkai pirattal curry | ivy gourd curry

Umamageshwari

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

For roasting and grinding:

1 tsp oil
2 tsp chana dal
2 tsp urad dal
1 tsp cumin seeds
2 Kashmiri red chilly
2 tsp coriander seeds
2 tbsp desiccated coconut

For making curry:

3 tbsp oil
½ tsp mustard seeds
few curry leaves
1 Kashmiri red chilly
250 gm kovakkai (ivy gourd/ tindora)
¼ tsp turmeric powder
1 onion (finely chopped)
1 tomato
¼ cup tamarind extract
½ cup water
salt to taste

Instructions

For roasting and grinding:

Firstly, heat 1 tsp of oil, add 2 tsp chana dal and 2 tsp urad dal, roast, let it slightly brown.
Secondly, add 2 tsp of coriander seeds, 1 tsp of cumin seeds, 2 Kashmiri red chilly, roast it
Next, turn off the flame, add 2 tbsp of desiccated coconut and mix well.
Let this mixture cool down. transfer this mixture into a blender jar, blend it finely and keep it aside

For making curry:

Heat 3 tbsp of oil into a pan, splutter ½ tsp of mustard seeds and add 1 Kashmiri red chilly.
Next, add 1 onion chopped, and saute it until the onion becomes translucent
Now add chopped ivy gourd, salt, and ¼ tsp of turmeric powder. saute it for 3 minutes
And then add in chopped tomato, mix well
Next, add the ground mixture mix well
pour in ¼ cup of tamarind extract and ½ cup of water
Cover and cook it for 10 minutes on medium flame
after 10 minutes, open the lid, and cook it on low flame until the curry becomes thick. and then turn off the flame.
Now the curry is ready